| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Cannelloni, Italian, Pasta |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Thinly sliced celery |
| 1/2 |
c |
Thinly sliced carrots |
| 1/2 |
c |
Sliced fresh mushrooms |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Whole clove garlic; minced |
| 1 |
cn |
Tomato sauce; (8 oz.) |
| 1 |
cn |
Tomatoes; (7 1/2 oz.) cut up |
| 1 |
ts |
Italian seasoning |
| 3/4 |
ts |
Sugar |
| 3 |
|
Whole medium chicken breasts, skinned, boned and halved lengthwise |
| 1/2 |
c |
Cottage cheese |
| 3 |
tb |
Grated Parmesan cheese |
| 1 |
tb |
Sliced green onion |
| 1/2 |
ts |
Italian seasoning |
| 2 |
oz |
Mozzarella cheese |
INSTRUCTIONS
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 tea- spoon Italian seasoning and sugar. 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, green 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 375 degrees 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. Serves
6.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 274 by "Diane Geary"
<diane@keyway.net> on Nov 18, 1997
A Message from our Provider:
“Jesus: the most exciting person in the universe”