Cannelloni with chicken, ricotta, and herbs

Cannelloni with Chicken, Ricotta, and Herbs


1/2 cup white wine vinegar
1 garlic clove, crushed
1 cup olive oil

2 tbsp olive oil
4 boneless, skinless chicken breasts, diced
6 tbsp butter
2 cups heavy cream
1 tsp salt
1 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
1/2 cup freshly grated Parmesan
2 cups ricotta cheese
1 egg, lighlty beaten
1 tbsp chopped fresh oregano
2 tbsp chopped fresh basil
8 oz/225 g dried cannelloni
2/3 cup freshly grated mozzarella


In a bowl, combine the vinegar, garlic, and olive oil for the marinade. Add the chicken and marinate for 30 minutes. Heat 2 tbsp of olive oil in a skillet. Drain the chicken and cook 5-7 minutes, stirring, until no longer pink. Set aside. Melt the butter in a pan over a medium-high heat. Add the cream, salt, pepper, and nutmeg. Stir until thickened. Reduce the heat, then add the Parmesan and stir until melted. Remove from the heat. Heat the oven to 350 degrees F. In a large bowl, mix together the ricotta, egg, and herbs. Stir in the chicken. Stuff the cannelloni with the chicken mixture. Pour half the sauce into a 9 x 13 inch baking dish. Place the stuffed cannelloni on top. Pour over the remaining sauce. Sprinkle with the mozzarella and cover with aluminum foil. Bake for 45 minutes. Let the dsih stand for 10 minutes before serving.

Servings: 4