Chicken cannelloni

Yield: 6 Servings

Measure Ingredient
¾ cup Thinly sliced celery
½ cup Thinly sliced carrots
½ cup Sliced fresh mushrooms
1 small Onion; chopped
1 \N Whole clove garlic; minced
1 can Tomato sauce; (8 oz.)
1 can Tomatoes; (7 1/2 oz.) cut up
1 teaspoon Italian seasoning
¾ teaspoon Sugar
3 \N Whole medium chicken breasts, skinned, boned and halved lengthwise
½ cup Cottage cheese
3 tablespoons Grated Parmesan cheese
1 tablespoon Sliced green onion
½ teaspoon Italian seasoning
2 ounces Mozzarella cheese

For sauce, in a medium saucepan, cook celery, carrots, mushrooms, onion and garlic in 1 tablespoon water until onion is tender. Stir in tomato sauce, undrained tomatoes, 1 tea- spoon Italian seasoning and sugar. Bring to boiling; reduce heat. Simmer, uncovered, until reduced to 1¼ cups, about 30 minutes. Pound chicken breasts between 2 pieces of clear plastic wrap to ¼-inch thickness. Combine cottage cheese, Parmesan cheese, green onion, ½ teaspoon Italian seasoning and dash of pepper. Place about 1 ½ tablespoons of cheese mixture on each chicken piece. Roll up. Place, seam side down, in a baking dish, 8 x 8 x 2-inches. Pour sauce over rolls. Cover with foil and freeze. To serve, bake frozen, covered, in a 375 degrees oven for 45 minutes. Uncover and bake 15 to 20 minutes more or until tender. Cut cheese into strips and place atop rolls; bake 3 to 5 minutes more. Serves 6.

Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 274 by "Diane Geary" <diane@...> on Nov 18, 1997

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