Chicken Cannelloni With Cheese Sauce
Serves 6
Ingredients:
3/4 cup Thinly sliced celery
1/2 cup Thinly sliced carrots
1/2 cup Sliced fresh mushrooms
1 small Onion; chopped
1 Whole clove garlic; minced
1 can Tomato sauce; 225g
1 can Tomatoes; 225g cut up
1 tsp Italian seasoning (a mix of dried basil, oregano, rosemary, thyme, sage, marjoram)
3 Whole medium chicken -breasts, skinned, boned and -halved lengthwise
1/2 cup Cottage cheese
3 tb Grated Parmesan cheese
1 tb Sliced spring onion
1/2 tsp Italian seasoning
2 oz Mozzarella cheeseMethod:
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 teaspoon Italian seasoning. 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, spring 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 190 degrees Celsius 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.