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Zucchinis and chicken cannelloni with morbier sauce by Chef Nini

4 servings
45 minutes
45 minutes
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Zucchinis and chicken cannelloni with morbier sauce by Chef Nini

IngredientS

  • 16 cannelloni tubes
  • 1 part of Ermitage morbier
  • 3 chicken breasts
  • 2 zucchinis
  • 40 g butter
  • 40 g flour
  • Milk (about 60 cl)
  • 2 onions
  • Salt pepper

Preparation

Peel and slice the onions.

Cut the chicken into pieces and chop it.

Cut the zucchinis into small cubes (think that they should be included in the tubes of cannelloni.).

Heat a frying pan with a little fat and cook zucchini and onions, mixing regularly.

Add chicken pieces. Salt, pepper and mix. Chicken will be perfectly cooked.

Meanwhile, prepare the morbier sauce. Melt the butter in a saucepan and add flour. Let cook 1 or 2 minutes and pour milk gradually whilst beatting.

Add the diced morbier and stir until melted. Add salt and pepper.

Pour half the sauce (approximately) in the garnish.

Garnish the cannelloni tubes with this preparation.

 

Pour a little sauce in the gratin dish.

Place the cannelloni side by side and cover with sauce.

Preheat oven to 180 ° C and bake for 30 minutes.

 

 

Tips: You can prepare the cannelloni in advance by stopping before baking.

 

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