Taste of Home
Chicken Cannelloni
TOTAL TIME: Prep: 35 min. Bake: 30 min.
YIELD: 6 servings.
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 because you are stuffing chicken breasts instead of the usual pasta tubes. —Barbara Nowakowski, North Tonawanda, New York
Ingredients
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1 small onion, sliced
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1 small green pepper, chopped
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1 small red pepper
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1 garlic clove, minced
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1/2 cup thinly sliced celery
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1/2 cup sliced mushrooms
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1 tablespoon vegetable oil
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1 can (6 ounces) tomato paste
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1 cup canned diced tomatoes
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2 teaspoons Italian seasoning, divided
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1 teaspoon sugar
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6 boneless skinless chicken breast halves
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1 cup ricotta cheese
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1/2 cup thinly sliced green onions
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1/3 cup grated Parmesan cheese
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1/4 cup minced fresh parsley
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1/4 teaspoon pepper
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1/2 cup mozzarella cheese
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Cooked pasta, optional
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 each: 262 calories, 10g fat (4g saturated fat), 80mg cholesterol, 267mg sodium, 13g carbohydrate (9g sugars, 3g fiber), 30g protein.
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