Cannelloni stuffed with chicken and ricotta - recipe
Main courses, Poultry, Pasta
3 chicken breast fillets
120 ml vinegar
250 ml olive oil
1 clove crushed garlic
340 g cannelloni pasta
90 g butter
450 ml double cream
1/4 teaspoon ground nutmeg
1 teaspoon ground black pepper
120 g grated Parmesan cheese
1 teaspoon salt
400 g ricotta cheese
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
120 g grated mozzarella cheese
Prepare a marinade by mixing vinegar, olive oil and garlic. Put it into a plastic bag. Cut the chicken breast into small pieces and add them to the marinade. Coat well and marinate for at least 30 minutes. Then heat the olive oil in a saucepan and cook the chicken pieces until golden.
Cook the cannelloni in salted boiling water, then drain.
Melt the butter in a small saucepan over medium-high heat, pour in the double cream and season with salt, nutmeg and ground black pepper. Bring to the boil and simmer, until the sauce thickens, stirring constantly. Reduce heat to low. Add grated Parmesan cheese and stir until the cheese melts.
In a large bowl, mix together ricotta cheese, egg, oregano, marjoram and basil. Mix in the cooked chicken pieces. Stuff the cannelloni with the chicken and ricotta mixture. Cover the bottom of a 20x30cm baking dish with half of the cheese sauce, place the stuffed cannelloni in it and pour over the remaining sauce. Top with grated mozzarella cheese. Cover with aluminium foil. Bake in a preheated for 45 minutes on 180 °C. Allow it to rest for 10 minutes before serving.
About recipe Cannelloni stuffed with chicken and ricotta
submited: 17th Jan 2012
updated: 17th Jan 2012
recipe author: Marley
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