Real Recipes From Real Home Cooks ®

chicken caponata cannelloni

★★★★★ 1
a recipe by
Pat Duran
Las Vegas, NV

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.

★★★★★ 1
serves 4
prep time 30 Min
cook time 35 Min
method Griddle

Ingredients For chicken caponata cannelloni

  • 1/2 c
  • 1/4 tsp
  • 1/2 c
    all purpose flour
  • 3/4 c
  • 2 lg
  • 2 Tbsp
    plus 2 teaspoons olive oil
  • 14 oz
    can stewed tomatoes, chopped
  • 2 can
    5 oz. each caponata(chopped eggplant mixture)
  • 1/2 c
    chopped fresh parsley
  • 12 oz
    chicken cut in bite size pieces
  • 1/2 tsp
  • 1/8 tsp
    dried rosemary, crumbled
  • 1/8 tsp
  • 1 Tbsp
    olive oil
  • 1 md
    onion ,chopped
  • 1 c
    chicken broth

How To Make chicken caponata cannelloni

  • 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.