Chicken Cannelloni
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Chicken Cannelloni
  Chicken    Cannelloni    Italian    Pasta  
Last updated 6/12/2012 1:13:41 AM. Recipe ID 42237. Report a problem with this recipe.
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      Title: Chicken cannelloni
 Categories: Cannelloni, Italian, Pasta
      Yield: 6 Servings
 
    3/4 c  Thinly sliced celery
    1/2 c  Thinly sliced carrots
    1/2 c  Sliced fresh mushrooms
      1 sm Onion; chopped
      1    Whole clove garlic; minced
      1 cn Tomato sauce; (8 oz.)
      1 cn Tomatoes; (7 1/2 oz.) cut up
      1 ts Italian seasoning
    3/4 ts Sugar
      3    Whole medium chicken
           -breasts, skinned, boned and
           -halved lengthwise
    1/2 c  Cottage cheese
      3 tb Grated Parmesan cheese
      1 tb Sliced green onion
    1/2 ts Italian seasoning
      2 oz 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 1 1/4 cups, about 30 minutes. Pound chicken breasts
  between 2 pieces of clear plastic wrap to 1/4-inch thickness. Combine
  cottage cheese, Parmesan cheese, green onion, 1/2 teaspoon Italian
  seasoning and dash of pepper. Place about 1 1/2 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.




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Recipe ID 42237 (Apr 03, 2005)

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