Ingredients
Ingredients
1 Pound ground chicken
6 slices of Prosciutto
6 slices of Fontina Cheese
6 Sage leaves chopped
3 cloves of chopped garlic
1 small onion chopped
1 pound mushrooms sliced
1 egg
1 cup of Marsala wine
1 10oz can of beef broth
½ cup of water
3 tablespoons of flour
Oil for frying
Salt and pepper to taste
1 box of Manicotti Shells
Preparation
Directions
For the Manicotti: Cook pasta according to package direction and set aside to cool. Heat the oil in a sauté pan over medium heat. Add the onions and cook until translucent then add garlic and cook for a few minutes. Transfer to a bowel and set aside. Add salt and pepper to the ground chicken and brown. Mix the onions, garlic, Prosciutto, Cheese and sage in a bowl and add egg. Mix well.
Stuff each shell and place in a greased backing dish
For the sauce: Saute mushrooms until they are tender. Add flour and cook about 1 minute the deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended
Pour sauce over shells cover and bake at 350 for 35-45 minutes
