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Chicken Cannelloni

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Serves: 4-6
450g / 1lb / 4 cups skinned and boned chicken breast, cooked
225g / 8oz mushrooms
2 garlic cloves, crushed
30ml / 2 tbsp chopped fresh parsley
15ml / 1 tbsp chopped fresh tarragon
1 egg, beaten
fresh lemon juice
12-18 cannelloni tubes
475ml / 16 fl oz / 2 cups ready-made tomato
50g / 2oz / 2/3 cup freshly grated Parmesan cheese
salt and pepper
1 sprig fresh parsley, to garnish

Preheat the oven to 200°C / 400ºF / Gas 6. Place the chicken in a blender or food processor and blend until finely minced. Transfer to a bowl.

Place the mushrooms, garlic, parsley and tarragon in the food processor and blend until finely minced.

Beat the mushroom mixture into the chicken mixture thorroughly, then add the egg, salt and pepper and lemon juice to taste and mix together well.

If necessary, cook the cannellloni in plenty of salted boiling water according to the instrucctions, then drain well on a clean dish towel.

Place the filling in a piping bag fitted with a large plain nozzle. Use this to fill each tube of cannelloni once they are cool enough to handle.

Lay the filled cannelloni tightly together in a single layer in a buttered shallow oven proof dish. Spoon over the tomato sauce and sprinkle with Parmesan cheese. Bake in the oven for 30 minutes or until brown and bubbling. Serve garnished with a sprig of parsley.

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