chicken caponata cannelloni

Name: Chicken Caponata Cannelloni
Prep time: 30 min
Cook time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: ## CREPE BATTER -MAKES 12; 1/2 cup(s) flour; 1/4 teaspoon(s) salt; 1/2 cup(s) all purpose flour; 3/4 cup(s) milk; 2 large eggs; 2 tablespoon(s) plus 2 teaspoons olive oil; ## FILLING; 14 ounce(s) can stewed tomatoes, chopped; 2 can(s) 5 oz. each caponata(chopped eggplant mixture); 1/2 cup(s) chopped fresh parsley; 12 ounce(s) chicken cut in bite size pieces; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) dried rosemary, crumbled; 1/8 teaspoon(s) pepper; 1 tablespoon(s) olive oil; 1 medium onion ,chopped; 1 cup(s) chicken broth

(1 RATING)

77 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on May 10, 2013

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.

Rate

prep time 30 Min

cook time 35 Min

method Griddle

yield 4 serving(s)

Ingredients

CREPE BATTER -MAKES 12
1/2 cup flour
1/4 teaspoon salt
1/2 cup all purpose flour
3/4 cup milk
2 large eggs
2 tablespoons plus 2 teaspoons olive oil
FILLING
14 ounces can stewed tomatoes, chopped
2 cans 5 oz. each caponata(chopped eggplant mixture)
1/2 cup chopped fresh parsley
12 ounces chicken cut in bite size pieces
1/2 teaspoon salt
1/8 teaspoon dried rosemary, crumbled
1/8 teaspoon pepper
1 tablespoon olive oil
1 medium onion ,chopped
1 cup chicken broth

How To Make chicken caponata cannelloni

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^)

Step 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.
Step 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.
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