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Chicken Cannelloni AKA Chicky Chicky Can Can

Tender and juicy and full of so much yummy flavor!

Course Entree
Cuisine American
Keyword Chicken, Pasta
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people
Calories 295 kcal
Author Holly Sander - Adapted from Jr. League of Greensboro NC, circa 1978

Ingredients

  • 4 large boneless skinless chicken breasts
  • 1 1/2 teaspoons salt & pepper
  • 3 tablespoons Dijon mustard
  • 8 slices mozzarella cheese
  • 20-30 toothpicks
  • 1/2 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)

Instructions

  1. 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. 

  2. 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.

  3. 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.

  4. In the same pan, sauté mushrooms for 4 minutes, then add vermouth.  Bring to a simmer then add onions, tomatoes, and parsley.  Season with 1/2 teaspoon salt and paper.

  5. Add the chicken back to the sauté pan and simmer covered for about 10 minutes, or until chicken temp reads at least 165.

  6. Serve over the pasta of your choice (I use angel hair), and garnish with chopped onions and chopped parsley.

Recipe Notes

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!