Chicken Cannelloni
Print This Recipe
INGREDIENTS 3/4 cup thinly sliced celery
1/2 cup thinly sliced carrot
1/2 cup sliced fresh mushrooms
1 small onion, sliced
1 clove garlic, minced
1 tablespoon cooking oil
1 (8-ounce) can tomato sauce
1 (7-1/2-ounce) can tomatoes, cut up
1 teaspoon Italian seasoning
3/4 teaspoon sugar
3 whole medium-chicken breasts, about 2-1/4 pounds skinned, boned, and halved
lengthwise
1/2 cup ricotta cheese
3 tablespoons grated Parmesan cheese
1 tablespoon sliced green onion
1/2 teaspoon Italian seasoning
Dash of pepper
2-ounces mozzarella cheeseFOR THE SAUCE - Cook celery, carrot, mushrooms, onion, and garlic in hot oil until onion is tender. Stir in tomato sauce, undrained tomatoes, the 1 teaspoon Italian seasoning, and sugar. Bring to boiling. Reduce heat and simmer, uncovered, for 20 minutes.
Place each chicken piece, boned side up, between two pieces of clear plastic wrap. Working from center to edges, lightly pound the chicken with the fine-toothed or flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap.
Stir together ricotta cheese, Parmesan cheese, onion, the 1/2 teaspoon Italian seasoning, and dash of pepper. Place about 1-1/2 tablespoons of the cheese mixture onto each chicken piece. Roll up. Place rolls, seam side down, in an 8 x 8 x 2-inch baking dish. Pour sauce atop.
Bake, covered, in a 375 degree oven about 25 minutes or until tender. Cut mozzarella into thin strips. Place atop. Bake about 3 minutes or until cheese is melted.