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Chicken Cannelloni Recipe

Chicken Cannelloni Recipe photo by Taste of Home

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I entered this recipe in a contest sponsored by a local radio station years ago, and it won Grand Prize! It's a unique takeoff on cannelloni - stuffing chicken breasts instead of the usual pasta tubes. I reach for this recipe often.

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Chicken Cannelloni Recipe

Prep: 35 min. Bake: 30 min.

Yield: 4-6 Servings

35 30 65

Ingredients

1 small onion, sliced
1 small green pepper, chopped
1 small red pepper
1 garlic clove, minced
1/2 cup thinly sliced celery
1/2 cup sliced mushrooms
1 tablespoon vegetable oil
1 can (6 ounces) tomato paste
1 cup canned diced tomatoes
2 teaspoons Italian seasoning, divided
1 teaspoon sugar
6 boneless skinless chicken breast halves
1 cup ricotta cheese
1/2 cup thinly sliced green onions
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1/2 cup mozzarella cheese
Cooked pasta, optional

Directions

In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken.
Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 262 calories, 10 g fat (4 g saturated fat), 80 mg cholesterol, 267 mg sodium, 13 g carbohydrate, 3 g fiber, 30 g protein.

Originally published as Chicken Cannelloni in Country Extra November 1993, p47

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken Cannelloni

Chicken Cannelloni

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(1-1) of 1 reviews

Reviewed on Aug. 11, 2009 by badkitty

Pretty good-not too easy to make, though. The recipe needs more tomato or pasta sauce, especially if you want to serve these with noodles! My husband liked it and I will probably make it again sometime.