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Chicken Cannelloni recipe (Pasta)

Yield: 6 servings

1   onion
1   minced clove garlic
3   medium chicken
8 oz tomato sauce
8 oz chopped tomatoes
1 teaspoon Italian seasoning
¾ teaspoons sugar
½ cups sliced fresh mushrooms
½ cups sliced carrots
¾ cups sliced celery
½ cups cottage cheese
3 tablespoons grated parmesan cheese
1 tablespoon sliced green onion
2 oz Mozzarella cheese
some   salt and pepper to taste

Posted by Margo on Oct 22, 2010


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, Italian seasoning and sugar. Bring to boiling; reduce heat. Simmer, uncovered, until reduced to 1 ¼ 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, 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 a top rolls; bake 3 to 5 minutes more.

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