| 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
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