The word ‘stuffed’ (when describing a dish,) typically conjures up visions of savory cheeses, spinach, and a variety of other delectable ingredients – delicately wrapped inside a piece of tender meat or hearty pasta. Today I made homemade manicotti shells, a la crepe-style, and stuffed them with a mixture of Ricotta and Parmesan cheeses, spinach, toasted pine nuts, and crispy pancetta! (Add anything you’d like – mushrooms and/or sun-dried tomatoes would have also been tasty! Leave out the pancetta for your vegetarian friends.) A real show-stopper, especially when your guests find out you made the manicotti shells! It honestly couldn’t be easier: Make the batter, quick griddle the manicotti shells/crepes, mix up the filling – and you’re ready to roll, literally!
1.5 Cups Flour, 1.5 Cups Milk, 6 Eggs – Whisk together until smooth – drop onto lightly greased skillet or griddle – making thin crepe-style manicotti shells. They cook very quickly – maybe a minute or two with a quick flip. Remove from pan to parchment-lined sheet pan.
Spread filling in a thin layer, roll ’em, and place in a baking dish with sauce on the bottom. Top with additional sauce and cheese, and it’s ready for the oven. 375 F (Covered – 30 Minutes) Remove foil and continue baking until bubbly and golden-brown! Buon Appetito!
Cooking on a regular basis doesn’t mean you have to come up with something new and different each and every time. What it does mean is that you and your family will have healthy home-prepared meals at a fraction of the cost of going out – even fast food! As part of this weekend’s ‘Sunday Fun-day in the Kitchen’, here’s a tray of breaded chicken cutlets (that have made an appearance on this blog before) that was the result of 3 large boneless chicken breasts for $5.18!! Imagine the possibilities: Chicken Parmesan, Chicken Sandwiches, Sliced Chicken atop a Green Salad, or any other way you can imagine eating crispy delicious oven-baked breaded chicken cutlets! – And what a bargain!!
Using a sharp knife, filet the boneless chicken breast to about 1/4″ thick, then cut into 4-5 cutlet size pieces.
Kosher Salt and Black Pepper both sides of each piece, dredge in flour, dip in beaten egg, then coat with seasoned bread crumb mixture. Place on a prepared (cooking spray) baking sheet pan, drizzle olive oil between and around the pieces, then bake for about 15 minutes on each side to a crispy golden brown. (You should shake the pan about half way through the cooking on each side to ensure the cutlets don’t stick to the pan. Add more olive oil as needed.) Once cooked, move cutlets to rest on a plate – then enjoy! These store really well in an air tight container in the refrigerator for up to a week. Now you know what’s for dinner!