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1
Preheat the oven to 350 degrees F.
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2
For the chicken: Using kitchen shears, remove the backbone of the chicken and set aside in the refrigerator for another use (such as Smoked Chicken Minestrone).
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3
Cut the chicken in half, straight through the breastbone.
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4
By separating the chicken into two pieces it will ensure that the chicken gets smoked more thoroughly.
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5
Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika.
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6
Place 1 deep aluminum roasting pan over the stove top.
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7
Line with aluminum foil.
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8
Add the soaked wood chips to a large piece of foil, and then fold in the sides to make a pouch.
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9
Punch holes in the top of the pouch, set it directly over a gas burner and turn on high.
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10
Leave for 2 to 3 minutes, watching carefully.
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11
Once it begins to smoke, using tongs, transfer the pouch to the bottom of the lined roasting pan.
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12
Set a wire rack over the chips in the lined roasting pan and position it so the wood chips are directly over the burner and continue to smoke.
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13
Place the chicken pieces bone-side down on the rack.
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14
Cover tightly with aluminum foil to seal in the smoke.
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15
Put the roasting pan into the oven and smoke until the internal temperature reaches 165 degrees F on an instant-read thermometer, 45 to 60 minutes.
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16
Remove and cool.
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17
Shred the smoked chicken breast and set aside 1 1/2 cups for the cannelloni (reserve the rest for another use).
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18
Increase the oven to 375 degrees F.
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19
While the chicken is smoking, make the creamy roasted red pepper sauce: Bring the oil to medium heat in a large saucepot.
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20
Sweat the onions until translucent, about 3 minutes.
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21
Add the garlic and sweat until fragrant, about a minute.
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22
Stir in the peppers and tomatoes.
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23
Simmer for 5 minutes.
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24
Working in 2 cup batches, process the sauce on high in a blender until smooth.
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25
Return the sauce to the pot, reduce the heat to low and whisk in the cream.
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26
Remove from the heat and stir in the lemon juice.
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27
Season with salt and pepper.
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28
If making ahead, cool before refrigerating for up to a week.
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29
For the cannelloni: In a medium mixing bowl, combine the ricotta, cream cheese, 1 cup of the Parmesan, the egg and nutmeg with a wooden spoon.
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30
Fold in the reserved shredded chicken, spinach, tomatoes and some salt and pepper.
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31
Spoon the filling into a medium pastry bag fitted with a large open tip.
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32
Spread 1/2 cup of the creamy roasted red pepper sauce evenly on the bottom of a 9- by 13-inch gratin dish.
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33
Pipe about 2 1/2 tablespoons of the filling into the cannelloni shells and place them into the gratin dish.
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34
Spoon the remaining sauce over the cannelloni.
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35
Sprinkle with the panko and remaining Parmesan.
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36
Cover and bake until the filling is cooked through, about 30 minutes.
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37
Bake uncovered until the top is golden and bubbling, an additional 5 to 7 minutes.
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38
Remove and cool on a resting rack.
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39
Garnish with Parmesan and serve.
