This Chicken Cannelloni recipe is one of my top 10 Chicken dishes of all time.? And because I did extensive research (Googled it), I am also fairly certain this recipe doesn’t exist on the Internet or in mainstream cookbooks. All I can say is – Winner, Winner, Chicken Dinner!!!!????
Just a bit of food trivia for you: Did you know that “chicken recipe” is the most searched recipe term ever, of all time?? Now it’s all making sense – right? This recipe is pretty much like finding a diamond on your bathroom floor.??? That actually happened, so take my word for it, ‘cause it feels the same!???
You’re probably wondering what crime I committed to get ahold of this recipe or what food maven decided I was worthy and allowed me to be the keeper of such a rare gem. Drum roll please…MY MOTHER-IN-LAW!! Also known as MIL – get it? What can I say… she loves me as her very own…so much so that she shared this gift with me.❤? Now, since you and I are like family, I’m sharing it with you. Snaps for Holly!??
Just to give you even more of the skinny, this particular Chicken Cannelloni recipe came from MIL’s Out Of Our League cookbook published by The Junior League of Greensboro… from 1978. Needless to say, this cookbook is out of print. Making it even more rare and flawless. Can you say Hope Diamond????
Just like the pressure diamonds endure, this recipe does require some pounding of the chicken breasts to make them flat. Just put it between sheets of plastic wrap or parchment paper and get your hammer on.? Then smear on some of the tangy Dijon mustard, slap on a slice of mozzarella cheese, roll it up like a sleeping bag and put that sucker to bed (AKA the oiled sauté pan). I use 3 or 4 toothpicks to stitch these chicken rolls together so all that cheesy goodness stays trapped inside while they cook.
I’m super excited for you to try this Chicken Cannelloni recipe, or like my friends at Parks and Rec might say, “Chicky Chicky Can Can”. I know it will soon become a top 10 chicken dinner in your house as well!??✔?
One of my top 10 dishes of all time!
- 4 Boneless skinless chicken breasts
- 6-8 Slices mozzarella
- 6 Chopped green onions 4 for cooking, 2 for garnish
- 8 ounces mushrooms, sliced
- 29 ounces canned diced tomatoes (two 14.5 ounce cans)
- 3-4 Tablespoons Dijon mustard
- 1 Cup dry vermouth
- Salt & pepper
- 1/2 Cup Flour
- 2-3 Tablespoons of olive oil
- 3 Tablespoons parsley chopped
- 20-30 toothpicks
- 13.5 ounce angel hair pasta
- Pound chicken breasts flat then sprinkle w/salt, pepper. If they seem really large cut them in half.
- Spread Dijon on one side of each breast, then add a slice of mozzarella on top and roll up. If the cheese is too large for the chicken breast cut it in half. Use toothpicks to ensure the chicken stays together while cooking.
- Dredge the chicken in flour, and sauté in olive oil in a large sauté pan on medium-high heat, about two minutes per side. Don't over crowd the pan - you may need to cook the chicken in batches.
- Remove chicken from the pan and cover. In the same pan sauté mushrooms for 3 minutes, then stir in the onions, diced tomatoes and vermouth. Season with salt and paper.
- Add the chicken back to the sauté pan.
- Simmer covered for about 10 minutes or until chicken temp reads at least 165.
- Serve over angel hair pasta and sprinkle w/parsley.
When pounding the chicken breast, place them on a piece of parchment paper and cover with plastic or place them between two pieces of plastic wrap - then pound it out.