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Chicken Cannelloni

Chicken Cannelloni
I entered this recipe in a contest sponsored by a local radio station years ago, and it won Grand Prize! It's a unique takeoff on cannelloni - stuffing chicken breasts instead of the usual pasta tubes. I reach for this recipe often.
4-6 ServingsPrep: 35 min. Bake: 30 min.

Ingredients

  • 1 small onion, sliced
  • 1 small green pepper, chopped
  • 1 small red pepper
  • 1 garlic clove, minced
  • 1/2 cup thinly sliced celery
  • 1/2 cup sliced mushrooms
  • 1 tablespoon vegetable oil
  • 1 can (6 ounces) tomato paste
  • 1 cup canned diced tomatoes
  • 2 teaspoons Italian seasoning, divided
  • 1 teaspoon sugar
  • 6 boneless skinless chicken breast halves
  • 1 cup ricotta cheese
  • 1/2 cup thinly sliced green onions
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon pepper
  • 1/2 cup mozzarella cheese
  • Cooked pasta, optional

Directions

  • In a large saucepan, saute onion, peppers, garlic, celery and
  • mushrooms in oil until onion is tender. Add tomato paste, tomatoes,
  • 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat
  • and simmer, uncovered, for 10 minutes.
© Taste of Home 2013

2 of 2

Chicken Cannelloni (continued)

Directions (continued)

  • Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine
  • ricotta cheese, green onions, Parmesan, parsley, pepper and
  • remaining Italian seasoning; divide evenly and spoon on top of
  • chicken breasts. Roll up; place seam side down in an 8-in. square
  • baking dish. Spoon sauce over chicken.
  • Bake, uncovered, at 375° for 25-30 minutes or until a thermometer
  • reads 170°. Sprinkle with mozzarella cheese; let stand for 5
  • minutes. Serve with pasta if desired. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 262 calories, 10 g fat (4 g saturated fat), 80 mg cholesterol, 267 mg sodium, 13 g carbohydrate, 3 g fiber, 30 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013