Chicken Cannelloni Margherita

Chicken Cannelloni Margherita. Cheesy stuffed pasta rolls baked on a bed of tomato sauce. Filled with a combination of creamy ricotta, chicken, garlic and herbs.

Yield:
4 servings
Category:
Pasta
Cuisine:
American
Prep Time:
30 min
Cooking Time:
40 min
Total Time:
1 hrs 10 min

INGREDIENTS:

  • For the tomato sauce
  • 4 cloves minced garlic
  • 6 tbsp olive oil
  • 8 large ripe tomatoes diced
  • 1 tbsp brown sugar
  • 6 tbsp balsamic vinegar
  • 1/2 tsp crushed chili sauce or chili flakes
  • salt and pepper to season
  • For the cannelloni filling
  • 4 large boneless skinless chicken breasts, diced small
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • salt and pepper to season
  • 3 tbsp chopped fresh basil
  • 2 cups ricotta cheese
  • 2 egg yolks
  • 3 tbsp freshly grated Parmesan cheese
  • 1/2 tsp nutmeg
  • To prepare the cannelloni
  • 8 fresh lasagna sheets
  • 12 ounces mozzarella cheese grated
  • about a dozen basil leaves

DIRECTIONS:

  1. To prepare the tomato sauce Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
  2. Continue to cook until the tomatoes soften and the compote reduces to a chunky jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking.
  3. To prepare the filling Stir fry the chicken and garlic in the olive oil. Season with salt and pepper. Do not over cook, remember, the chicken will be going back into the oven. If you overcook it at this stage it will be very dry after being baked.
  4. Set aside to cool for 10 or 15 minutes then add the basil, ricotta, egg yolks, nutmeg and Parmesan cheese.
  5. Preheat oven to 350 degrees F. If your lasagna sheets are very large you can cut them in half. sheets about 6×6 inches is about right but you can make almost any size work. If the sheets are too stiff, just soak them in warm water for a few minutes until they soften su

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