CHICKEN CANNELLONI
From Canada's Best Of Bridge Series. It is delicious. Prepare the chicken filling and the meat sauce ahead of time and this will be fun to make.
Provided by abloom69
Categories Lunch/Snacks
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- To make chicken filling:.
- Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
- Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
- Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
- Add chicken and broth and beat until well mixed.
- This may be covered and refrigerated or frozen until ready to use.
- CHEDDAR SAUCE:.
- Melt butter in sauce pan, add flour and stir until smooth.
- Add chicken broth, stirring constantly. Add salt and pepper to taste.
- Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
- Prepare Hollandaise Sauce and add to cheddar sauce.
- Cook cannelloni shells according to package directions.
- When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
- Spoon a thin layer of sauce into two 9"x13" baking dishes.
- PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
- Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
- To make ahead: prepare the entire recipe to the baking stage and freeze.
Nutrition Facts : Calories 437.7, Fat 33, SaturatedFat 18.7, Cholesterol 141.9, Sodium 905.1, Carbohydrate 6.1, Fiber 0.4, Sugar 1, Protein 28.7
CHICKEN CANNELLONI
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 because you are stuffing chicken breasts instead of the usual pasta tubes. -Barbara Nowakowski, North Tonawanda, New York
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 262 calories, Fat 10g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 267mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 30g protein.
ITALIAN CHICKEN WITH HAM, BASIL & BEANS
A great recipe for the end of the summer, using sweet roasted tomatoes and garlic. Serve with the best crusty bread you can get you hands on
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
Steps:
- Season the chicken thighs all over with salt and freshly ground black pepper. Pinch off 8 sprigs from the basil (about 3 leaves each per sprig) and lay one on top of each chicken thigh. Wrap each thigh in a piece of ham, with the ends tucked underneath.
- Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large roasting tin over two of the burners on the hob. Add the chicken and fry for about 4 mins or until the ham is just crisped and the chicken is lightly golden. Turn and repeat.
- Meanwhile, cut the garlic bulbs in half around the middle and halve the tomatoes if small, quarter them if they're big. Pick the leaves from the rest of the basil. Once the chicken has browned on both sides, add all of the tomatoes, half of the basil and the wine. Season then cover with foil and leave to cook slowly in the oven for 40 mins.
- Take out of the oven and turn the heat up to 220C/fan 200C/gas 7. Remove the foil from the pan and stir the beans into the tomatoey juices. Return to the oven, uncovered, for 30 mins until the tomatoes, chicken and garlic are starting to crisp around the edges and the chicken is very tender. Just before serving, tear the remaining basil roughly then stir through or scatter over the pan.
Nutrition Facts : Calories 455 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 55 grams protein, Sodium 1.79 milligram of sodium
HAM AND CHEESE CANNELLONI
This is a recipe from Rachel Ray. It is so decadent, even my 16 year old son can only eat one, maybe two! Even though it's rich and wonderful, it's super easy, especially because of the use of eggroll wrappers, instead of manicotti pasta!
Provided by Belinda in Austin
Categories Ham
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In small saucepan, heat butter, over medium heat.
- Whisk in flour until smooth.
- Slowly whisk in cream, and cook, stirring continuously, for about 5 minutes, until thickened.
- Remove mixture from heat, and stir in salt.
- In a medium bowl, combine ricotta, mozzarella, and egg.
- Spread a thin layer (about 1 1/2 cups) of sauce in the bottom of a 9X9 baking dish.
- Lay an eggroll wrapper on a work surface.
- Spread with about 3 tablespoons ricotta mixture, top with slice of ham, then roll up, jellyroll style.
- Repeat with the remaining wrappers, and place, seamside down, in dish.
- Spoon remaining sauce over canneloni, top with Parmesan, and bake for 20 minutes, until golden and bubbly.
Nutrition Facts : Calories 1135.5, Fat 84, SaturatedFat 50, Cholesterol 359.6, Sodium 2060.9, Carbohydrate 52.1, Fiber 2.1, Sugar 0.9, Protein 43.3
More about "ham and chicken cannelloni with sauce recipes"
MUSHROOM AND HAM CANNELLONI - A CREAMY PASTA BAKED …
From anitalianinmykitchen.com
5/5 (4)Total Time 45 minsCategory Main Dish, PastaCalories 413 per serving
- Pre-heat oven to 350° (180° celsius). Dot the bottom of a 9x12 (23x30cm) baking dish with approximately 1 tablespoon of butter, set aside.
- Cook the Cannelloni tubes in boiling salted water until very al dente, drain and towel dry before stuffing.
- In a medium frying pan over medium heat add the olive oil, mushrooms, oregano, parsley, salt and water, cook until tender and liquid has evaporated, add chopped ham and continue cooking for approximately 2 minutes. Remove from heat, let cool then fold in the cubed mozzarella and ¼ cup parmesan cheese.
- In a melted pot add the butter and heat on medium until melted, add the flour and salt and whisk to combine, slowly add the milk and continue whisking until thickened. Remove from heat. Place ½ a ladle of white sauce on the bottom of the baking dish.
CHICKEN CANNELLONI - COOKING FOR KEEPS
From cookingforkeeps.com
Cuisine ItalianTotal Time 2 hrs 35 minsCategory Main CourseCalories 295 per serving
- Add 2 3/4 cup flour and 1/2 teaspoon salt to a food processor. Pulse a few times. Add eggs to a liquid measuring cup. Whisk to combine. While pulsing the flour, slowly add the egg mixture through the feeding tube. Continue to pulse until the dough forms into a ball. If the dough does not form a ball, add water a teaspoon at a time until it does.
- Leave the mixer on for 2-3 minutes with the dough in it. This will help knead it. Remove the ball, lightly dust with flour and knead for another 3-4 minutes. Wrap in plastic wrap and let the dough rest for 30 minutes at room temeparature.
- While the dough rests, make the filling. Add spinach to a medium skillet. Heat over a medium flame, stir until spinach wilts. Cool completely. If there is any excess moisture, drain or gently squeeze out of the spinach. Add chicken, ricotta, 1/4 cup parmesan, 1/2 tsp salt, nutmeg, egg, pepper, and cooled spinach to a large bowl. Mix to combine. Season to taste with salt and pepper.
- Preheat oven to 375 degrees. Once the dough has rested, cut it into four different pieces. Take one piece and lightly dust it in flour. Cover the rest of the dough in plastic wrap. Use a rolling pin to roll the dough out so it’s thin enough to fit through the pasta maker. Roll the dough through the pasta maker set on its widest setting. Roll the pasta through the pasta maker again, this time at the next setting. Repeat until you get to the second smallest setting (it’s a two on my pasta maker). Repeat with remaining dough.
CHICKEN CANNELLONI WITH PARMESAN CREAM SAUCE
From culturecheesemag.com
CHICKEN CANNELLONI RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
10 BEST CHICKEN CANNELLONI RECIPES | YUMMLY
From yummly.com
CANNELLONI WITH CHICKEN AND HAM RECIPE - IFOOD.TV
From ifood.tv
Butter 6 OunceLean cooked ham 8 Ounce , mincedCold cooked chicken 1 Pound , choppedCalories 9494 per serving
CHICKEN CANNELLONI & ROASTED RED BELL PEPPER SAUCE …
From southernliving.com
5/5 (1)
STICKY HONEY SOY HAM - SWEET CS DESIGNS
From sweetcsdesigns.com
22 EASTER SIDES DISHES THAT'LL UPSTAGE THE HAM - MSN.COM
From msn.com
THE BEST HONEY GLAZED HAM RECIPE YOU’LL EVER TASTE
From errenskitchen.com
CHICKEN CORDON BLEU - I HEART NAPTIME
From iheartnaptime.net
14 WAYS TO USE UP LEFTOVER HAM - TASTING TABLE
From tastingtable.com
CREAMY RICOTTA SPINACH AND CHICKEN CANNELLONI PASTA RECIPE
From diethood.com
CANNELLONI AND CHICKEN WITH HAM - RECIPE - COOKS.COM
From cooks.com
MOZZARELLA STUFFED CHICKEN WRAPPED IN PARMA HAM RECIPE
From cucinabyelena.com
EASY TONKATSU SAUCE RECIPE - BEYOND KIMCHEE
From beyondkimchee.com
13 BEST CANNELLONI RECIPES FOR DINNER TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
CHICKEN AND HAM PASTA BAKE (CREAMY & QUICK) - SAVORY WITH SOUL
From savorywithsoul.com
CHICKEN RICE WITH SHALLOT SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
CANNELLONI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THIS FEATHERLIGHT CHICKEN PHYLLO PIES RECIPE DELIVERS A DELIGHTFULLY ...
From washingtonpost.com
CHICKEN AND HAM CANNELLONI RECIPE - FOODSDIARY
From foodsdiary.com
17 ASPARAGUS RECIPES YOU DIDN'T THINK OF BEFORE
From redbookmag.com
CHICKEN AND SPINACH CANNELLONI RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
You'll also love