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1
Cook manicotti according to package directions; set aside on tinfoil and spread out so which manicotti don't stick together.
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2
Place chicken in bowl with vermouth and squeeze lemon over meat.
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3
Sprinkle with salt and pepper and set aside.
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4
Heat 1 1/2 Tbsp.
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5
butter in saucepan and add in onion.
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6
Cook, stirring till onion is wilted.
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7
Sprinkle with flour and cook, stirring with wire whisk or possibly fork.
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8
Add in broth, stirring rapidly with whisk.
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9
When thickened and smooth, add in 1/4 c. cream.
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10
Simmer about 10 min, stirring occasionally; then add in Gruyere cheese and salt and pepper to taste.
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11
Stir to blend and set aside.
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12
Meanwhile, heat 1 tsp.
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13
butter in small skillet and add in almonds in one layer.
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14
Place in 350 degree oven and bake till golden, shaking the skillet and stirring the almonds from time to time so they will not burn.
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15
Remove and let cold.
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16
Add in 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 Tbsp.
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17
Parmesan and minced parsley.
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18
Blend well with fork or possibly whisk.
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19
To assemble, spoon equal amounts of chicken mix down center of each manicotti and roll up to enclose filling.
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20
In baking dish large sufficient to hold rolled manicotti in one layer, spoon sufficient sauce into dish to cover bottom.
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21
Arrange filled manicotti over sauce and cover with remaining sauce.
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22
Bake, covered for 30 to 40 min at 350 degrees till piping warm and bubbling.
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23
Sprinkle with remaining 2 Tbsp.
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24
Parmesan cheese and run briefly under the broiler to glaze.
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25
Sprinkle with grated lemon rind and serve warm.
