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Chicken and Prosciutto Cannelloni

Chicken and Prosciutto Cannelloni recipe

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Wow! What an easy but impressive dish! I had rave reviews. Used ground turkey rather than chicken; delicious results
Time Preperation:00:30 | Cooking: 1:10
Serves: 8

This is the perfect dinner party pasta recipe. Prepare it the day before and cook when your guests arrive.


Cheese Sauce
50g butter
1/4 cup (35g) plain flour
2/3 cup (160ml) milk
1 1/2 cups (375ml) chicken stock
1/2 cup (40g) finely grated parmesan cheese
400g fontina cheese, grated coarsely

Chicken Filling
1 tbsp olive oil
2 medium brown onions (300g), chopped finely
3 cloves garlic, crushed
1 kg chicken mince
2 tbsp finely chopped fresh sage

Tomato Sauce
850g canned tomatoes
1/2 cup (125ml) dry white wine
1/4 cup (70g) tomato paste
3 tsp sugar

12 fresh lasagne sheets
24 slices prosciutto (360g)


Cheese Sauce
Heat butter in medium saucepan

Cook flour, stirring, until flour thickens and bubbles.

Gradually stir in milk and stock, cook, stirring, until sauce boils and thickens.

Remove from heat, stir in parmesan and a quarter of the fontina

Chicken Filling
Heat oil in large saucepan

Cook onion and garlic, stirring, until onion is soft.

Add chicken, cook, stirring, until browned.

Stir in sage. Combine chicken and cheese sauce in large bowl and allow to cool.

Tomato Sauce
Combine undrained crushed tomatoes, wine, paste and sugar in same large pan. cook, stirring, 10 minutes.

Allow to cool for 10 minutes.

Blend or process, in batches, until smooth.

Cut pasta sheets and prosciutto slices in half crossways.

Place two pieces of prosciutto on each piece of pasta.

Top each with 1/4 cup chicken mixture; roll to enclose filling.

Repeat with remaining pasta, prosciutto and chicken mixture.

Oil two 3-litre (12 cup) ovenproof dishes.

Pour a quarter of the tomato sauce into base of each prepared dish; place half of the pasta rolls, seam-side down, in each dish.

Pour remaining tomato sauce over rolls; sprinkle each dish with remaining fontina.

Can be made 2 days ahead to this stage and refrigerated, covered, or frozen for up to 2 months.

Bake cannelloni, covered, in moderate oven 30 minutes.

Uncover, bake further 15 minutes or until cheese melts and browns.

Serve with a green salad, if desired.

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