Chicken and Artichoke Heart Manicotti
An original recipe by Rob Hardy
Shan took the past week off from her regular weekly blog feature, Tuesday Do-Little Dinners. To take up the slack, I present this one-time-only feature: Sunday Do-Too-Much Dinner.
Step 1. The chicken.
1. Marinate a pound of skinless, boneless chicken meat (breasts or thighs) in olive oil, the juice of half a lemon, oregano, two pressed garlic cloves, salt and pepper.
2. Make yourself a mojito and/or gin and tonic.
3. Grill the chicken pieces between thunderstorms while drinking above beverage.
4. Allow grilled chicken to cool. Shred or dice chicken and mix in a bowl with one jar of marinated artichoke hearts (drained and chopped), 1/4 cup grated parmesan, juice of half a lemon, 1/2 cup toasted bread crumbs, and one lightly beaten egg.
Step 2. The manicotti.
1. Add more rum, club soda, and ice to your mojito.
2. Cook manicotti according to package directions.
Step 3. The bechamel.
1. In a small saucepan, melt 2 Tbs. of butter, more or less.
2. Whisk in a heaping Tbs. of flour.
3. Whisk in 1 c. milk. Stir.
4. When this mixture has thickened, add a few Tbs. of grated parmesan.
5. Refresh your mojito and/or gin and tonic.
Step 4. Assemblage.
1. Preheat oven to 350°F.
2. Oil a 9x13 inch baking pan.
3. Stuff manicotti with chicken mixture and arrange in pan.
4. Spread bechamel over manicotti.
5. Bake in preheated oven for 20 minutes, or until the bechamel is lightly browned.
6. Serve with a green salad and white wine.
You have now dirtied most of the pots and pans in your kitchen, and you are much too drunk to clean up. Leave everything in the sink and go to bed.
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