Romano's Macaroni Grill Chicken Cannelloni

From: Chef #1002124

On Oct 25, 2008

This is my favorite dish at Macaroni Grill, and when I found this recipe and tried it - with no changes - it was phenomenal! It is very rich, so a little goes a long way. This served with a nice herb foccacia bread and a side salad is a fantastic meal. My husband had one bite and asked when I was going to make it again!

From: wookiemama

On Feb 10, 2008

From: bluemoon downunder

On May 9, 2006

I made a double quantity of this deliciously flavoursome recipe, and have therefore been able to put some meals in the freezer. I made this almost exactly to the recipe. My only changes were to double the spinach and omit the sun-dried tomatoes (a personal taste preference: I find sun-dried tomatoes a bit sharp), and to add a small handful of toasted pine nuts to the cannelloni filling. We really enjoyed this, and it was very easy to make. Next time, I’ll add some garlic and some herbs, probably oregano and thyme. Thank you, KelBel!

From: Family of four

On Jul 10, 2006

Very good! I omitted the sun-dried tomatoes (don’t like) and the ricotta cheese (cut calories). To make the filling, I cut three small chicken breasts in half and boiled in a saucepan until done then diced it up. I microwaved frozen choppped spinach for about 5 minutes (3 min less than actual cook time) and then added 1/4 cup to the chicken. Added the cheese and spices, mixed well, then stuffed into store bought cannelloni shells. Do use quality brands for the sauce that top the cannelloni, it will matter. I used Bertolli Alfred Sauce w/aged parmesan and also their Marinara with burgundy wine. I have to mention that I cut the ricotta cheese to cut calories but it wasn’t missed at all. I think it might have been too rich for us if I had used it. For the filling, I also bought a block of mozzarella cheese and grated it myself for a more homemade taste. I highly recommend this dish! Thanks KelBel!