Chicken Cannelloni

I had an amazing cannelloni at Caldeni in Spain, it was a veal cannelloni with a béchamel sauce and what tasted like a veal demi-glace based sauce. It was really really good. So since then I’ve been thinking of cannelloni ideas. I ended up going an Italian route with the tomato sauce, mozzarella and chicken. I also used fresh pasta sheets which made a huge difference as fresh pasta usually does to a dish. I poached the chicken in milk and stock so it would be very tender and shreddable.

Cannelloni

5-7 fresh pasta sheets

4 chicken breast, cut in half and seasoned with salt and pepper

2 cups whole milk

2 cups stock

pinch of red pepper flakes

1 Tbsp heavy cream

1 Tbsp chopped parsley

salt and pepper

around 5 slices mozzarella, cubed

1 jar tomato sauce (I use Rao’s), I added some garlic slivers sauteed in olive oil.

Directions

Heat milk and stock over medium heat until simmering. Add chicken and slow poach for around 10-15 minutes or until cooked through, let cool. Shred and add seasoning, red pepper and cream in a bowl. Add 2 slices of cubed mozz and parsley.

Fry garlic in a little olive oil and add tomato sauce, heating to a simmer.

Leave pasta sheets in a bowl with really hot water for 5 minutes when your ready to use them.  Add about 2-3 Tbsp filling to one end of sheet and roll, you should get a least 2 cannelloni per sheet. Repeat until you’re out of chicken. Top cannelloni with sauce and rest of mozz and some parm. Bake at 350 for 10 minutes, then broil for 2 minutes to brown the cheese, enjoy!


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