Chicken and pate cannelloni are a recipe that you cannot miss. we not only explain how to make this special filling for homemade cannelloni, but we also teach you how to prepare a wonderful béchamel sauce that you can also use to make other dishes such as tuna lasagna or a gratin cauliflower garnish.
Ingredients to make chicken cannelloni and pate:
- 300 grams of chicken breast
- 12 precooked lasagna sheets
- 150 grams of Chicken Pate
- 100 grams of wheat flour
- 300 milliliters of whole milk
- 2 units of white onion
- 1 teaspoon of garlic paste
- 1 pinch of Salt and Pepper
- 100 grams of Parmesan cheese
How to make Chicken Cannelloni and Pate:
- To start making our recipe for chicken cannelloni and pate, the first step is to prepare all the ingredients.
- Bring a pot to medium heat; add a little butter and the onions cut into thick hulls together with a little garlic paste. Make a stir-fry with these ingredients.
- To make the béchamel sauce, add the milk, some bay leaves and thyme to flavor the sauce a bit and let it boil for about 10 to 15 minutes over medium-low heat so that it thickens.
- Remove from the heat and reserve; if you want once cold you can process it without the bay leaves and thyme.
- Separately, add the shredded chicken in a bowl, add a little garlic paste, the pate, salt and pepper. In this way we will make the filling for the cannelloni.
- Remember to cook the chicken in boiling water with some vegetables, if in doubt check the chicken sandwich recipe that also uses shredded chicken.
- Add the filling to each of the lasagna sheets as shown in the photo. We must remember to roll the cannelloni very carefully so that our pasta is not going to break.
- Take the cannelloni to previously greased individual refractories. Bathe in béchamel sauce and add Parmesan cheeseon top to taste.
- Cook the chicken cannelloni and pateat 150ºC until they are gratin, wait a few minutes and enjoy.
