Chicken Florentine Stuffed Manicotti
popeye ala viking or chicken florentine stuffed manicotti 
 
2   10 oz.) pkgs. frozen chopped spinach (cook as directed)
1 lb.  boneless chicken breast
1   16 oz.) container ricotta cheese
1   8 oz.) box manicotti
1/2 cup  sliced fresh mushrooms
1/2 tsp  garlic powder
1/2 tsp  paprika
1/2 tsp  black pepper
2 Tbsp  margarine
  optional garnish:
  chopped red pepper
  chopped parsley
  cooked asparagus spears
 
*bemaise sauce 
 
2 Tbsp  white wine
1 Tbsp  tarragon vinegar
2 tsp  tarragon
2 tsp  onion
1/4 tsp  black pepper
1/2 cup  butter
3   egg yolks
2 Tbsp  lemon juice
1/4 tsp  salt
pinch  cayenne pepper
 
combine wine, vinegar, tarragon, onions and pepper in skillet. bring to a 
boil and cook rapidly until almost all the liquid disappears. in a small 
saucepan, heat butter to bubbling, but do not brown. place the egg yolks, 
lemon juice, salt and cayenne in the container of an electric blender. 
cover the container and flick the motor on & off at high speed. remove the 
cover, turn the motor on high and gradually add the hot butter. add the 
herb mixture, cover and blend on high speed for 4 seconds. 
 
chop chicken into bite size pieces. saute chicken and sliced mushrooms in 
2 tbsp. margarine. sprinkle with garlic powder, paprika and pepper in 
large mixing bowl, combine 1/2 the ricotta cheese and 1/2 the chicken and 
mushroom mixture. add 1/2 cooked spinach. add the remainder of ricotta 
cheese, chicken & mushroom mixture, spinach and mix thoroughly with hands. 
cook manicotti noodles as per directions until al denti (firm, not soft). 
cool noodles slightly stuff manicotti with chicken, mushroom, spinach 
mixture. place stuffed manicotti on baking dish, sprayed with vegetable 
spray. cover with foil. bake at 375 for 40 minutes or until hot. if 
desired, top manicotti with bemaise sauce and garnish with chopped red 
pepper and chopped parsley. to create the ala viking effect for special 
presentation, place noodle on china plate. pour bernaise sauce around 
manicotti noodle (to look like water). place 2 to 3 spears of asparagus on 
each side of noodle to resemble oars of a ship. 
 
rebecca dolan, manchester, iowa 
 
-- 
(ID: 11208) Mirror: rec.food.recipes: Sun, Aug 17, 2003


Recipes by Category
AppetizersBean SaladsBeansBiscuits
BreadsBrowniesBurgersCakes
CasserolesCheeseChickenChili
CobblersCookiesCrockpotDips
DressingsFruit SaladsJamsJellies
MarinadesMoussesMuffinsPancakes
PastaPasta SaladsPastriesPesto
PiesPilafsPizzaPolenta
Potato SaladsPreservesPuddingsRelishes
RiceSaladsSalsasSalmon
SandwichesSaucesSconesSnacks
SoupsSpicesSpreadsStews
StocksStuffingTartsTrifles
VeganVegetarianWaffles


Recipes by Region
AfricanAmishArmenianAustralian
BasqueBelgianBrazilianBritish
BurmeseCajunCanadianCaribbean
ChineseDanishDutchEgyptian
EthiopianFilipinoFinnishFrench
GermanGreekHawaiianHungarian
IndianIndonesianIrishItalian
JapaneseKoreanLebaneseMexican
Middle EasternMoroccanNorwegianPersian
PeruvianPolishPortugueseRussian
ScottishSerbianSingaporeSpanish
SwedishThaiTibetanTurkish
UkrainianVietnameseWelsh
Related Recipes
Chicken Florentine Stuffed Manicotti
Val's Chicken and Vegetable Stuffed Manicotti
Stuffed Manicotti
spinach stuffed manicottis
salmon - stuffed manicotti
Cheese-stuffed Manicotti
Chicken Manicotti
Florentine Chicken
Pesto Chicken Manicotti
CHICKEN LIVERS FLORENTINE
Chicken Manicotti With Chive Cream Sauce
Manicotti
italian manicotti
Shrimp Manicotti
Mexican Manicotti
mexican manicotti
Eggplant Manicotti
chili manicotti
Scallops Florentine
chocolate florentines

>> More Related Recipes