Million Euro Stuffed Shells

Million Euro Stuffed Shells

środa, 29 stycznia 2014

Million Euro Stuffed Shells

Time: 11 hrs 20 mins

Ingredients

• 2 drops liquid rennet
• 1 quart warm water
• 1 1/2 cups nonfat dry milk powder
• 1/4 cup buttermilk (or 1/4 cup yogurt)
• 12 large pasta shells
• 2 boneless skinless chicken breasts
• 1 medium onion, cut into quarters
• 6 ounces fresh shiitake mushrooms, divided
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 sprig fresh basil
• 2 tablespoons fresh lemon juice
• 4 ounces frozen spinach
• 1 1/2 cups spaghetti sauce

Directions

• 1 The night before, in a nonreactive container (glass or plastic), dissolve the nonfat dry milk in warm water
• 2 Stir in buttermilk and rennet
• 3 Allow to stand, undisturbed, in a warm place overnight (5 to 10 hours)
• 4 Drain the liquid (called whey) and wrap cheese in cheesecloth and squeeze out as much liquid as possible
• 5 Chill well
• 6 Cut 2 ounces of mushrooms into quarters
• 7 In a saucepan, place onions and mushrooms
• 8 Top with chicken breasts and cover with white wine, chicken broth, lemon juice and basil leaves
• 9 Bring to boil
• 10 Reduce heat, cover and poach for 12 minutes
• 11 Prepare shells according to package directions
• 12 Remove chicken from pan and discard liquid
• 13 allow chicken to cool
• 14 Mince chicken
• 15 Drain spinach, squeezing as much water from it as possible
• 16 Chop remaining mushrooms
• 17 Combine chicken, cheese, mushrooms, and spinach
• 18 Fill shells
• 19 Place shells in shallow baking dish and cover with spaghetti sauce
• 20 bake at 350 degrees for 20 minutes