Herby chicken canneloni

Yield: 2 Servings

Measure Ingredient
1 tablespoon Extra virgin olive oil
1 Clove garlic; crushed
1 can 400 gram chopped tomatoes
1 tablespoon Dried oregano
1 tablespoon Balsamic vinegar
1 Handful fresh basil; torn into large
; pieces (keep some
; for a garnish)
Salt and ground black pepper
2 tablespoons Extra virgin olive oil
1 Clove garlic
1 Leek; finely chopped
250 grams Minced chicken
1 Egg
50 grams Parmesan cheese; grated
1 small Bunc fresh sage leaves
Few sprigs fresh thyme
50 grams Tallegio cheese or mozzarella; sliced
8 Sheets ready-cooked dried lasagne
1 Head Chicory
1 small Orange; segmented
1 small Bunc watercress
1 tablespoon Balsamic vinegar

FOR THE SAUCE

FOR THE FILLING

FOR THE SALAD

1 Place a pan of water on the hob to boil for the pasta, and grease a shallow ovenproof dish. For the Sauce: Place the olive oil, garlic, chopped tomatoes, oregano, balsamic vinegar, basil, salt and pepper in a small saucepan and mix together well. 2 Place on the hob and bring to the boil. Leave to simmer for about 10 minutes until thickened and reduced.

3 For the Filling: Heat the oil in a frying pan, add the crushed garlic and cook with the leeks for a minute until beginning to soften. Add the chicken to the pan and cook, stirring frequently until browned and cooked.

4 Add the sheets of lasagne to the pan of boiling water. Leave to cook for three minutes or until tender.

5 Keep stirring the water to prevent the sheets sticking together. Remove the lasagne using tongs, and drain through a sieve.

6 Finely chop the sage and strip the leaves from the thyme sprigs. Stir into the chicken and season well. Beat the egg and mix with half the Parmesan. Remove the chicken from the hob and stir in the egg and cheese mixture.

7 Spoon 1 tbsp chicken mixture into the centre of each lasagne sheet, spreading out lengthways. Roll up from the longest end, enclosing the filling and place in the prepared ovenproof dish seam-side down.

8 Spoon the tomato sauce over the top of the canneloni and arrange the slices of Tallegio cheese on top. Sprinkle with the remaining Parmesan.

Place under the grill for three minutes until the cheese melts and bubbles.

9 Prepare the salad by breaking up the chicory leaves and placing in a bowl with the watercress. Peel and segment the orange, squeezing any excess juice over the chicory and watercress. Toss in the orange pieces, sprinkle over the balsamic vinegar and season well.

10 Arrange the salad on a serving plate and, using a fish slice, place a portion of canneloni on the plate, garnishing with extra basil leaves.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.

Posted to MM-Recipes Digest by Alan Hewitt <alan@...> on Nov 27, 1998

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