Chicken Manicotti

chicken manicotti
INGREDIENTS:
• 2 cups chicken, cooked and diced
• 2 eggs, beaten
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmagiana cheese, divided
• One 15-ounce container ricotta cheese
• 1/4 cup fresh basil, chiffonade
• 1 large clove garlic, minced
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups half and half
• 1/4 teaspoon freshly ground nutmeg
• One jar of 825 MAIN Marinara Sauce
• 12 manicotti, cooked and rinsed in cold water

DIRECTIONS:
Preheat the oven to 375 degrees.
In a medium size bowl combine the ricotta, 1/2 of the cup parmagiana cheese, eggs, and mozzarella. Stir in the basil, garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and chicken until well combined. Set the filling aside.
In a saucepan, melt the butter and whisk in the flour, and the rest of the salt. Cook for a few minutes, stirring constantly just until the mixture starts to brown. Whisk in the half and half, stirring until becomes thick. Remove from heat and stir in the rest of the parmagiana cheese and nutmeg. Pour into large casserole dish, spreading around to completely to coat the bottom.
Place the filling into a large zip lock bag. Clip one corner and fill the manicotti from both sides and place over the white sauce. Repeat with the remaining manicotti and the filling. Pour the 825 MAIN Marinara Sauce over manicotti evenly. Sprinkle with the remaining 1/2 cup of mozzarella (or more if you like). Bake for about 25 minutes or until the filling is heated through.

Why I want to be one of the winners of the Martha Stewart American Made Contest?

The 2013 Martha Stewart American Made Contest

The 2013 Martha Stewart American Made Contest

For all the times that I have been told I can’t!  That’s why I want to be one of the winners of the Martha Stewart American Made Contest .  In order to get the 825 MAIN Tomato Sauces out on the shelves I had to struggle through a lot of adversity.  I was confident that the product is the best on the market.  That is a fact.  The problem isn’t with the sauce.  It’s adversity with everything else that pertains to getting the sauce on a store shelf.

The first problem started with the name.  I can’t tell you how many times I was told that it is a stupid name. ” Why cant you call it an Italian name?”,  people would often exclaim.  “I have my reasons!” I would say.  I couldn’t call it by my family restaurant name ( nothing to do with legal issues). I just didn’t want to use that name.  I felt using the family name would be  a crutch. I needed a name that I could relate to. Something that would show my roots. The name choice was really just for myself.  The name actually keeps me grounded, reminding why I started this new business.  I call it  825 MAIN, the address of the  family restaurant that we ran for over 50 years.

Then the co- packer and the label maker urged me  to just make a small batch because it was going to be my only batch.  For 2 years now I have been bottling the sauce every 2 months.  And I have used well over 10,000 labels.

A distributor told me I  couldn’t get into Whole Foods because of the logo.  I am  in Whole Foods.

A grocery manager made me give him 8 cases for free and told me if I could sell those 8 cases then I could go in the store.  It took 2 demos and he ordered 8 more cases.

I come across lots of “sauce snobs” when I do demos.   They tell me that a jarred sauce can never be any good.    I can’t tell you how many times I  have converted a “sauce snob”!

I am a nominee in the Martha Stewart American Made Contest because I can!

Please help put out the vote. Click on my picture and click 6 votes!

PLEASE VOTE EVERYDAY!

PLEASE VOTE EVERYDAY!