Chicken Cannelloni AKA Chicky Chicky Can Can is tender and juicy and full of so much yummy flavor! One of my favorite homemade meals with mozzarella cheese, dijon mustard, sliced mushrooms, chopped green onions, diced canned tomatoes and dry vermouth. I know you're gonna love it as much as I do!
Another easy chicken recipe for dinner!
This Chicken Cannelloni recipe is one of my top 10 Chicken dishes of all time. Not even kidding. It's right up there with the Parmesan Crusted Chicken. (A must-try if you haven't already.)
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!!!!
You’re welcome! Just getting that out of the way up front.
Just a bit of food trivia for you: Did you know that “chicken recipe” is the most searched recipe term ever, of all time?? We do love our chicken - don't we?
Now it’s all starting to make sense - right?
This recipe is pretty much like finding a diamond on your bathroom floor. That actually happened to me, so take my word for it, ‘cause it feels the same!
We all have a bazillion chicken recipes and many of them are really tasty but few of them make you want to name your first born after them. This one does! It's ridiculously delicious and the chicken is tender and juicy every time.
How I discovered Chicken Cannelloni:
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!!
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.
How To Make Chicken Cannelloni:
If the chicken breasts are large I like to cut them in half. They make for better portion sizes and take less time to cook.
Then smear on some of the tangy Dijon mustard, slap on a slice of mozzarella cheese, roll it up like a sleeping bag.
Then zip those chicken rolls up with 3 or 4 toothpicks to keep all that cheesy goodness trapped inside while they cook.
Then dredge them in a little flour and put those suckers to bed (AKA into the saute pan).
Cook them on each side for 2-3 minutes on medium-high heat. Then remove them from the pan, place them on a plate and tent with foil.
You'll also need a few other ingredients to finish off this yummy dish: sliced mushrooms, a little dry vermouth (AKA the secret sauce), chopped green onions, chopped parsley, and some diced canned tomatoes.
You add the chicken back into the pan and let it saute for about 10 more minutes, or until it reads 165 degrees on a meat thermometer.
So juicy and flavorful and ready in no time at all.
I like to cook some angel hair pasta or cheesy polenta to soak up all that yummy sauce. Or you can leave out the pasta and add it to your list of low carb chicken recipes! It's truly one of my favorite chicken dishes. And once you try it I know you'll agree.
I’m super excited for you to make 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 and one of your favorite easy weeknight dinners as well! Enjoy!
- 4 large boneless skinless chicken breasts
- 1 ½ teaspoons salt & pepper
- 3 tablespoons Dijon mustard
- 8 slices mozzarella cheese
- 20-30 toothpicks
- ½ cup flour
- 1 tablespoon olive oil
- 8 ounces mushrooms, cleaned and sliced
- 1 cup dry vermouth
- 6 chopped green onions (4 for cooking, 2 for garnish)
- one 28-ounce can diced tomatoes
- 3 tablespoons parsley, chopped (plus more for garnish)
- Pound chicken breasts flat between two pieces of plastic wrap. Cut them in half then sprinkle with salt and pepper, using 1 teaspoon salt & pepper total for all the chicken.
- Spread a rounded teaspoon of 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 then cut it to fit). Use toothpicks to ensure the chicken stays together while cooking.
- Dredge the chicken in flour, then heat a saute pan and add olive oil. Turn down to medium-high, then add chicken and saute about two minutes per side (don't overcrowd the pan; if necessary cook the chicken in batches). Remove chicken from the pan and tent with foil.
- In the same pan, sauté mushrooms for 4 minutes, then add vermouth. Bring to a simmer then add onions, tomatoes, and parsley. Season with ½ teaspoon salt and paper.
- Add the chicken back to the sauté pan and simmer covered for about 10 minutes, or until chicken temp reads at least 165.
- Serve over the pasta of your choice (I use angel hair), and garnish with chopped onions and chopped 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.
*If the chicken breasts are on the smaller side, then there's no need to cut in half after you have pounded them out. However, you'll need more chicken to make the 8 servings in this recipe!
Serving Size1 chicken with veggies/sauce
Amount Per Serving Calories 295Total Fat 11gSaturated Fat 4gUnsaturated Fat 0gCholesterol 94mgSodium 812mgCarbohydrates 9gSugar 1gProtein 32g