Chicken Caponata Cannelloni

Pat Duran

By
@kitchenChatter

This is a very fascinating recipe I got from my friend in Michigan, when I visited in 2012. Bonnie is French Canadian and loves to make these when we visit her.They are so delicious. She says she is Italian in heart, but the crepes are French Canadian. LOL...Whatever....they are delicious.
You can make your own caponata or use the canned as in the recipe.


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Comments:

Serves:

4

Prep:

30 Min

Cook:

35 Min

Method:

Griddle

Ingredients

CREPE BATTER -MAKES 12

1/2 c
flour
1/4 tsp
salt
1/2 c
all purpose flour
3/4 c
milk
2 large
eggs
2 Tbsp
plus 2 teaspoons olive oil

FILLING

14 oz
can stewed tomatoes, chopped
2 can(s)
5 oz. each caponata(chopped eggplant mixture)
1/2 c
chopped fresh parsley
12 oz
chicken cut in bite size pieces
1/2 tsp
salt
1/8 tsp
dried rosemary, crumbled
1/8 tsp
pepper
1 Tbsp
olive oil
1 medium
onion ,chopped
1 c
chicken broth

Directions Step-By-Step

1
CREPES:
Stir together flour and salt in a medium bowl.
In another bowl whisk together the milk,eggs and olive oil.
Combine mixture to the flour and salt, whisking until smooth. Cover and chill for 30 minutes..then strain before using.
Brush a 6 inch nonstick skillet with a little oil and place over moderate heat. Add a little batter and fry in skillet about 40 seconds on each side,until lightly browned on each side.Keep warm in oven covered. (225^)
2
Filling:
In a large skillet over medium heat. Add 1 Tablespoon of oil. Add chicken and onion and sauté for 3-5 minutes. Add tomatoes,caponata, and parsley. Cook 5-10 minutes. Stirring often until mixture thicken slightly. Add rosemary, broth, salt and pepper.
3
Fill, each crepe roll up and place in greased baking pan, seam side down.
Top with 1 1/2 cups of tomato sauce.Sprinkle with shredded cheese if desired.
Bake at 400^ uncovered until bubbly- about 20 minutes.

About this Recipe

Main Ingredient: Chicken
Regional Style: Italian
Other Tags: Quick & Easy, Healthy