Chicken with cheese and Swiss chard hon­ey­comb can­nel­loni

Country Life Every Week - - Kitchen Garden Cook Swiss Chard -


Pre­heat the oven to 180˚C/350˚f/gas mark 4, but­ter the in­side of a deep sided, oven­proof dish (you could also use deep-sided in­di­vid­ual dishes), then gen­tly cook the onion in a large fry­ing pan with a splash of olive oil un­til soft, but not browned, be­fore adding the crushed gar­lic and fry­ing for a few more min­utes.

Finely chop the chicken breast so it’s al­most minced, then cook the stalks of the Swiss chard for a few min­utes fol­lowed by the leaves and sea­son­ing and mix ev­ery­thing well to­gether.

In a sep­a­rate pan, melt the but­ter and add the flour to make a roux, then slowly add the milk and heat un­til thick­ened, add the grated cheese and fold in the mas­car­pone with some more sea­son­ing, be­fore adding half of the mix­ture to the chicken.

Tip the chicken in sauce into the base of the but­tered oven­proof dish, ar­range the can­nel­loni ver­ti­cally on top, then pour the rest of the sauce into the tubes from above and layer with slices of the moz­zarella un­til it’s en­tirely cov­ered.

Cook in the oven for about 45 min­utes, or un­til gen­tly browned, and serve im­me­di­ately with lightly dressed salad leaves.

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