Go Back

Chicken Cannelloni Margherita

Print Recipe Pin Recipe

Ingredients
  

For the Tomato Sauce:

  • 4 cloves garlic, minced
  • 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 taste

For the Cannelloni Filling:

  • 4 large boneless skinless chicken breasts, diced small
  • 3 tbsp. olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 3 tbsp. fresh basil, chopped
  • 2 cups ricotta cheese
  • 2 egg yolks
  • 3 tbsp. Parmesan cheese, freshly grated
  • 1/2 tsp. nutmeg

For the Cannelloni:

  • 8 fresh lasagna sheets
  • 12 ounces mozzarella cheese, grated
  • About a dozen basil leaves

Instructions
 

To prepare the tomato sauce:

  • In a large skillet, over medium heat, sauté the garlic in the oil for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
  • 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.

To prepare the filling:

  • Stir fry the chicken and garlic in the olive oil.
  • Season with salt and pepper.
  • Do not overcook, 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.
  • Set aside to cool for 10 or 15 minutes and add the basil, ricotta, egg yolks, nutmeg and Parmesan cheese.

To prepare the cannelloni:

  • Pre-heat oven to 350°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 sufficiently to roll.
  • You will need two 8 x 8-inch baking dishes, or a large baking dish of the equivalent size.
  • Spoon a thin layer of the sauce to cover the bottom of the pans.
  • Spoon 1/8 of the filling onto each lasagna sheet and gently roll the sheet up into a tube about an inch thick.
  • I find spooning the filling onto the center of the sheet and then rolling works best.
  • As you roll, the filling disperses throughout the pasta tube you are forming.
  • Place the cannelloni in the pan and cover with the remaining sauce, a layer of basil leaves and then sprinkle on the grated mozzarella evenly.
  • Bake for about 40 minutes until the sauce bubbles and the cheese is melted and begins to brown.