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.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 274 by "Diane Geary"
on Nov 18, 1997