12 manicotti
1 chicken, cooked, skinned, boned & cut into 1/2" cubes
1 tbsp. dry white vermouth
1/2 lemon
1 1/2 tbsp. butter
1/4 c. finely chopped onion
2 tbsp. flour
1 c. chicken broth
1/2 c. heavy cream
1/2 c. grated Gruyere or Swiss cheese
Salt & freshly ground pepper
1 tsp. butter
3 tbsp. blanched almonds
1 sm. egg
1 c. ricotta cheese
6 tbsp. Parmesan cheese
1 c. chopped parsley
1/2 tsp. grated lemon rind
Cook manicotti according to package directions; set aside on tinfoil and spread out so that manicotti do not stick together.
Place chicken in bowl with vermouth and squeeze lemon over meat. Sprinkle with salt and pepper and set aside.
Melt 1 1/2 tablespoons butter in saucepan and add onion. Cook, stirring until onion is wilted. Sprinkle with flour and cook, stirring with wire whisk or fork. Add broth, stirring rapidly with whisk. When thickened and smooth, add 1/4 cup cream. Simmer about 10 minutes, stirring occasionally; then add Gruyere cheese and salt and pepper to taste. Stir to blend and set aside.
Meanwhile, melt 1 teaspoon butter in small skillet and add almonds in one layer. Place in 350 degree oven and bake until golden brown, shaking the skillet and stirring the almonds from time to time so they won't burn. Remove and let cool. Add cheese sauce and almonds to chicken, along with remaining heavy cream, egg (if the egg is large, beat, measure and use only half), ricotta cheese, 4 tablespoons Parmesan and chopped parsley. Blend well with fork or whisk.
To assemble, spoon equal amounts of chicken mixture down center of each manicotti and roll up to enclose filling. In baking dish large enough to hold rolled manicotti in one layer, spoon enough sauce into dish to cover bottom. Arrange filled manicotti over sauce and cover with remaining sauce. Bake, covered for 30 to 40 minutes at 350 degrees until piping hot and bubbling. Sprinkle with remaining 2 tablespoons Parmesan cheese and run briefly under the broiler to glaze. Sprinkle with grated lemon rind and serve hot. Serves 10 to 12.
