Chicken Cannelloni and Béchamel Sauce

A great and delicious make ahead meal.
Serve warm with a nice green salad
and a glass of your favorite beverage.

Ingredients:
1 large fresh garden onion, chopped.
1 cup fresh picked garden spinach, chopped
1 cup cooked chicken breast, chopped.
1 Tablespoon Brandy
1 cup fresh ricotta cheese
1 Tablespoon fresh butter
1 large fresh garden tomato, chopped for garnish.
Nutmeg to taste
Sea salt and mixed peppercorns

Directions:
Preheat your oven to 350 degrees F.
Chicken Cannelloni Filling Instructions:
Add a tablespoon of butter to a saute pan.
Added chopped onion, and cook until clear.
Add the chopped spinach to the cooked onions,
and saute only until limp.
In a separate bowl, add a tablespoon
of brandy, chopped chicken breast,
and toss until covered.
Add this tossed mixture to the vegetables
in the pan, heat through, remove from heat.
Add the ricotta cheese, and mix well,
Add salt, pepper and nutmeg to taste.
Chicken Cannelloni Bechamel Sauce Ingredients:
Melt 4 Tablespoons of butter in a frying pan.
Add warm milk, a little at a time to make a desired sauce consistency.
Add Sea salt and mixed peppercorns to taste.
Place sauce in the bottom of an oven proof serving dish.
Fill crepes generously and roll.
Arrange crepes on top of the sauce, with seam side down.
Garnish with a little chopped tomato, down the middle of each crepe.
Place into a pre-heated 350 degree F. oven
for 10 to 15 minutes or until sauce begins to bubble.