Instructions

Canneloni

1. In a bowl, combine ground chicken breast, 2 eggs, salt, pepper, parsley, crispy prosciutto and 2/3 cup of Swiss cheese. Stir to combine.
2. Place chicken mixture into a piping bag and pipe lengthwise onto pasta sheets.
3. Carefully roll the pasta to form the cannelloni tube.
4. In a 9×11 casserole pan, ladle 1 cup (250 ml) of the Dijon bechamel into the bottom to cover.
5. Line up cannelloni in the pan. Top with remaining bechamel sauce and sprinkle with remaining parmesan cheese.
6. Cover the pan with aluminum foil and bake for 15 – 20 minutes or until internal temperature of the cannelloni reaches 165 F (74C).
7. Cannelloni can be served immediately, stored in the refrigerator for up to three days or wrapped tightly and frozen for up to 6 months.

Dijon Bechamel Sauce

1. Over medium heat, melt the butter. When completely melted, add the flour to form the roux.
2. Stir until all the flour has been incorporated. Continue to cook the roux for 3 – 4 minutes, being sure not to brown.
3. Add the milk and dissolve the roux using a whisk.
4. Add Dijon mustard and continue to stir until the sauce comes to a boil and thickens.
5. Reduce heat and simmer the sauce for 3 – 4 minutes.
6. Remove from the heat and season with salt and pepper, reserve.

Yields 4 cups.