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
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.