Roasted Chicken Cannelloni

Description

Italian herb roasted chicken blended with sautéed spinach, sundried tomatoes, onions and a unique blend of Italian cheeses.

At a Glance

Item Code

40112

Weight

6.75 lbs

Case Count

36 / 3oz each

Dimensions

4.75"

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Recipe Ideas

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Roasted Chicken Cannelloni with Artichoke Béchamel and Pancetta Curls

Ingredients (4 servings):

  • 8 Cannelloni
  • 24 ea baby artichokes (cleaned & blanched)
  • ¼ lb pancetta (sliced)
  • 2 ea garlic cloves (whole)
  • ½ cup dry white wine
  • 1 cup of chicken stock
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • 2 cup Béchamel
  • 2 cups Fontina cheese (shredded)
  • TT salt and pepper
  • 2 tsp demerara sugar

Directions:

Sauté garlic cloves in oil and butter then add artichokes and cook until golden brown. Deglaze with wine and reduce completely then add chicken stock and reduce to ¾ of the way on a low simmer. Place half of the artichokes in a food processor with hot bechamel and sugar and puree until smooth adjusting consistency if needed with hot water then season. Set aside and keep warm. Place some of the artichoke sauce on the bottom of a baking dish and arrange cannelloni on top of the sauce. Spoon more sauce over cannelloni and sprinkle with Fontina cheese. Bake at 400°F for 10 minutes or until cheese turns to a golden brown. Serve cannelloni with dredged flash fried artichokes and fried pancetta.

About the Dish:

“Flash fried baby artichokes are a delicacy in parts of Italy and are served with a light drizzle of olive oil, salt and fresh lemon.”

Roasted Chicken Cannelloni with Parmigiano Reggiano Cream and Wilted Spinach

Ingredients (4 servings):

  • 8 Cannelloni
  • 2 lbs baby spinach
  • 5 ea garlic cloves (shaved)
  • TT extra virgin olive oil
  • 1 ½ lb Mozzarella cheese (shredded)
  • 3 cups Heavy Whipping Cream
  • 1 ½ cup Parmigiano Reggiano (grated)
  • 1 Tbsp butter,
  • TT salt and pepper
  • 1 small pinch of nutmeg

Directions:

In a small pot heat heavy cream then reduce to 2 cups on a low simmer. Add Parmigiano cheese, butter and stir until completely dissolved. Season with nutmeg, salt and pepper. Set aside and keep warm. Butter a lined baking sheet and place cannelloni on it. Spoon some of the Parmigiano cream on top of the cannelloni sprinkle with Mozzarella and some grated Parmigiano then bake at 400 F for 10 minutes or until cheese turns to a golden brown. Meanwhile sauté garlic in olive oil until golden brown. Stir in the spinach and cook until just wilted then season with salt and pepper. Plate accordingly and finish with additional Parmigiano Cheese.

About the Dish:

“Wilted spinach is a classic culinary application used where the spinach is served warmed, but between raw and cooked. Well known in the US a customary wilted spinach salad is prepared with a hot bacon dressing that achieves this principal.”

Roasted Chicken Cannelloni with Zucchini Mousse and Chicken Confit

Ingredients (4 servings):

  • 8 Cannelloni
  • 3 ea Zucchini
  • 1 ea medium shallot (minced)
  • 1/3 cup dry white wine
  • 1 cup heavy whipping cream
  • TT unsalted butter
  • 2 ea chicken thighs
  • 2 ea chicken legs
  • 10 ea fresh thyme sprigs
  • 6 garlic cloves
  • 1 lb rendered chicken fat

Directions:

Salt chicken heavily then place in a small deep pot with thyme, garlic and rendered chicken fat. Cook for 4-6 hours at 140-180°F. Cool to ambient temperature then pull chicken off the bones. With a potato peeler, carve out 8 zucchini slices. Quick blanch zucchini then shock with ice cold water and pat dry. Season zucchini slices with olive oil, salt and pepper then wrap one zucchini slice around each cannelloni. Sprinkle cannelloni with Parmigiano and bake at 400°F. Sweat shallots in butter, then add the remaining zucchini and cook until soft. Add wine and reduce completely then add heavy cream and reduce by half. Transfer to a food processor and puree then season. Place pureed zucchini in a CO2 syphon to make zucchini mousse and plate accordingly.

About the Dish:

“Confit is a French cooking method typically used for duck where the legs are cured in salt and spices then braised at low temperature in natural rendered duck fat”

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