In the Kitchen: Chicken & Spinach Cannelloni

In the kitchen, Chef John Granata from Post Office Cafe is here making Chicken & Spinach Cannelloni along with TV Maitre d’ Joe Zito.


  • 1 lb. chicken tenderloins (cut bite size)
  • ½ cup extra virgin olive oil
  • Flour for dredging
  • 4 each 6×6 fresh pasta sheets
  • 1 lb. ricotta
  • 1 bag fresh baby spinach
  • 2 cloves garlic (chopped)
  • ½ cup Pecorino Romano
  • ½ cup heavy cream
  • 2 tbsp. plain bread crumbs
  • 1 qt. prepared tomato basil sauce
  • 3 basil leaves (torn)
  • 2 lbs. shredded mozzarella
  • Salt & Pepper


  • Preheat Oven to 425 degrees.
  • In a large sauté pan heat olive oil on medium heat.
  • Dredge chicken in flour and brown on both sides.
  • Add spinach and let wilt.
  • Add garlic and basil.
  • Add heavy cream and allow it to reduce to a thick sauce.
  • Add pecorino and ricotta and turn off heat.
  • Stir in bread crumbs and salt and pepper.
  • Let sit for 10 minutes to tighten up mix.
  • In a large casserole, spread 3 tablespoons of tomato sauce on bottom.
  • Roll mixture in each pasta sheet like a cigar.
  • Place on top of sauce in the casserole.
  • Top with remaining sauce and top with mozzarella.
  • Bake for 30 minutes or until bubbly.