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Chicken Cannelloni Recipe

Chicken Cannelloni Recipe

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. —Barbara Nowakowski, North Tonawanda, New York
TOTAL TIME: Prep: 35 min. Bake: 30 min. YIELD:4-6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 each: 262 calories, 10g fat (4g saturated fat), 80mg cholesterol, 267mg sodium, 13g carbohydrate (9g sugars, 3g fiber), 30g protein

Reviews for Chicken Cannelloni

Sort By :
MY REVIEW
Reviewed Jan. 2, 2014

"very good easy to make"

MY REVIEW
Reviewed Nov. 18, 2013

"Amazing!! I added spinach to the cheese mixture, and omitted tomato paste and diced tomatoes for a jar of sauce."

MY REVIEW
Reviewed Nov. 6, 2013

"This is a recipe site NOT a bi**hing site!! If you haven't even made this rated it and complained then buzz off!!! I can't stand people who judge before even trying the recipe!!!! I changed a few things just to make this easier for me. Loved, just loved the whole finished dish!! Thanks"

MY REVIEW
Reviewed Nov. 6, 2013

"This looks like a recipe that I would be happy to serve family and friends. I would never rate a recipe because of it's name! I will give it 4 stars and probably would go the full 5 stars once I have tasted it. I like thinking "outside the recipe"."

MY REVIEW
Reviewed Nov. 4, 2013

"I think this recipe is amazing!! Since I get home later in the evenings, I just used jarred spaghetti sauce to shorten the time. I have even tried roasted garlic alfredo with this recipe and it is wonderful.

For those that are putting down someone else's food creation just because of the name they gave it...don't be rude."

MY REVIEW
Reviewed Nov. 4, 2013

"This is great! I have made this several times for family and company, always to rave reviews. I do add a bit of garlic to the filling. One thing I have done when I need to shorten prep time, is to use a good jarred spaghetti sauce instead of making the one in the recipe. I usually use Muir Glen Organic Garden Vegetable Pasta Sauce. That insures that there is enough sauce, too.

And to those of you (Nonna2U) who down-rate a recipe because of what it is named?!? Seriously, get a life! Not only does doing something like that show what a petty person you are, but it skews the whole rating system for those of us that try find and to honestly rate recipes on this site according to how they actually turn out and taste. Rating a recipe is not about venting your personal feelings about silly things like how it is named. I think the editors of this website should remove those types of comments. (Also comments and ratings from people who have never made the recipe are useless and should be removed.)"

MY REVIEW
Reviewed Nov. 3, 2013

"Fabulous! This is a recipe that I will use often. I did double the sauce, but I like a lot of sauce when I'm serving over pasta. Thank you Barbara, for sharing this wonderful recipe."

MY REVIEW
Reviewed Nov. 3, 2013

"Just put this together, it's in the oven now! My kitchen smells soooo good! It was not difficult to put this together and if it tastes as good as it smells, this is gonna be a keeper!!! Will update with the final results!! I can wait!!!"

MY REVIEW
Reviewed Nov. 3, 2013

"the recipe was delicious. I didn't go in and make changes just reviewed as it was presented. As far as you other prissy reviewers....you should just concentrate on contributing your own instead of attacking others and pooh poohing this site and cheapening it with your comments"

MY REVIEW
Reviewed Nov. 3, 2013

"Barbara, This is delicious. Thanks for the recipe. Also love the name. I give it a 5 star. I also make extra sauce whenever I try a new recipe. ."

MY REVIEW
Reviewed Nov. 3, 2013

"Since I did not try or plan to try this recipe and it requires a rating, I am giving it one star. I have to agree with Nonna2U. I have been reading and preparing recipes since the '40's so I know just by reading this recipe the name is deceiving. It's like calling a hot dog Italian sausage or kielbasa. I also determined by reading the recipe that there would not be enough sauce, etc. Just too many reasons to not bother with it."

MY REVIEW
Reviewed Nov. 3, 2013

"I have made similar chicken recipes and this recipe looks scrumptious! A big thank you to the person who shared this recipe with the rest of us! Can't wait to make this. Will be using homemade Ricotta cheese. Easy to make: Heat 1 gal store-bought 4% milk (in a large pot)anywhere from 120 degrees to 180 degrees over low heat and stir about every 7-10 minutes while heating it. (the higher the temp goes, the stronger the curds will be. I use my stove's timer to remind me If you don't have a thermometer, then make it very hot but don't let it simmer at all), then remove pot from heat. Add 1/2 cup white or brown vinegar ( I use brown) and let the pot sit for at least 1/2 hour to make sure it curdles thoroughly. Line a colander with a clean tea towel, hand towel or cheesecloth and place the colander over or in another large pot or very large mixing bowl. Slowly pour the curdled milk mixture into the lined colander. When finished pouring, gently stir the curds and then remove the pot/mixing bowl full of liquid whey. (Save the whey. I use it to make cabbage and ham or hambone soup with sauerkraut and bay leaves, garlic, onions. You can add potatoes and carrots to this, too. It's a "Lithuanian" thing to do!). You can choose to either rinse out the vinegar from the curds or leave it in. Your choice. If you like it more creamy, then add about 1/4 - 1/2 cup milk or cream. Really, you can't ruin this! This recipe makes 4 cups of fresh Ricotta cheese, which you can also freeze for a later time.. Use the Ricotta any way you choose. I like to add a splash of buttermilk or a dollop or two of sour cream to the cheese and then add 1 can of crushed pineapple to an equal amount of ricotta. Great with plain crackers or eat by itself or put on salads. You can also add chives, green onions, bacon bits or ham pieces to it. Or mix a strong cheese like blue or Gorgonzola with it to soften the pungency and make it stretch further. Or combine it with smoked fish (mashed) for another kind of cracker dip. Be creative and have fun!"

MY REVIEW
Reviewed Nov. 3, 2013

"I thought it was delicious and the name does not offend me (I am Italian as well). I agree that it needs more sauce, many recipes do, so I doubled the sauce ingredients. Buon appetito!"

MY REVIEW
Reviewed Nov. 3, 2013

"To Nonna2U: A recipe by any other name is still a recipe. My goodness, the author called her recipe a take-off. Get outraged about Congress instead. (I am forced to give this a rating even though I haven't tried it yet, so I'll just use one star.)"

MY REVIEW
Reviewed Nov. 3, 2013

"not a review so much as a question: Nonna2U: I don't understand your review, are you rating this a 2 because your upset about the name of the recipe????"

MY REVIEW
Reviewed Nov. 3, 2013

"It's an ok recipe. I am Italian. I find it offensive when recipes are given Italian names without thorough research of recipes and ingredients to any culture of people. First of all the word "cannelloni" is a type of pasta & named according to its function, to be stuffed with a filling.If someone had to give an Italian name to this recipe, any of these names are adaptable to this recipe: Rolled & stuffed Meats in Italian: Rolled Fillets of chicken, pork, beef, veal, lamb, etc ,Rolled Stuffed Meat or Rolled Stuffed Pork or Rolled Stuffed Chicken, etc,Rolled Meat (Carne Arrotolata),Rolled Stuffed Meat (Laminati ripienedi carne),Stuffed Rolled meat (Ripienedi carne arrotolata),Involtini,Braciolette,Braciolone,Messicani,Roulade, The Braciole - Bracioles, Braciolette, Braciolone are usually beef but now have been associated with poultry, lamb, pork, etc.

"Take off" -The point or place from which one takes off. Since it was stated, "It's a unique takeoff on cannelloni" is why I said what I said above. Logically speaking, if it was "takeoff on cannelloni," the filling would be the area of "takeoff". I was not criticizing the recipe. The name does not fit the dish. As stated above, other names could have been utilized."

MY REVIEW
Reviewed Nov. 3, 2013

"I used a whole can of diced tomatoes w/ juices included. Since there is not much sauce here, I served over garlic buttered noodles. I also used 2 tea of sugar instead of 1 tea."

MY REVIEW
Reviewed Nov. 3, 2013

"I've made this several times over the years since I found the recipe in a Taste of Home Holiday cookbook I purchased. Its delicious, but I make double the sauce to have enough to put over pasta."

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Wine Pairings

Full-Bodied White Wine

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