Cannelloni with Chicken Breast and Spinach

Paradeiser on a sieve (steamer insert) form, drain and coarsely chop. Peel onion and garlic. Finely dice onion, set aside. Pluck rosemary needles and six sage leaves. Add garlic, chop all together coarsely. Heat oil, sauté onions until translucent. Add garlic-herb mixture, sauté. Add tomatoes with liquid, season. Cook the sauce over low heat for about 30 minutes until it thickens. Season to taste.

For cheese sauce, heat butter, add flour and sauté while stirring. Add milk, whipping cream and wine and bring to a boil while stirring. Season, make 2-3 min, remove from heat, fold in cheese, season.

For the filling, defrost spinach. Rinse chicken breast fillet, dry, finely dice. Finely dice ham as well. Chop spinach. Sauté everything in hot clarified butter. Mix all filling ingredients and season spicily. Fill into the cannelloni.

Pour tomato sauce on the bottom of an ovenproof dish. Place filled cannelloni on top. Spread cheese sauce evenly over the top. Cut mozzarella into slices and place on top.

Bake for 40 minutes at 200 degrees (hot air 180 degrees, gas mark 3). Garnish with basil if you like.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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