Cannelloni al Forno

Name: Cannelloni al Forno
Total time: 1200 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 lb Chicken breast fillets, cooked; 3 cup Mushrooms; 2 clove garlic; 2 tbsp parsley, fresh chopped; 1 tbsp tarragon, chopped fresh; 1 each egg, beaten; 1 fresh lemon juice; 15 cannelloni tubes; 2 cup tomato sauce, ready made; 2/3 cup parmesan cheese, fresh grated; 1 salt; 1 ground pepper; 1 fresh parsley sprig, to garnish

tmoran80 @cook_3918990

Cannelloni al Forno

tmoran80 @cook_3918990

Saved

Ingredients

20 mins

5 servings

1 lbChicken breast fillets, cooked
3 cupMushrooms
2 clovegarlic
2 tbspparsley, fresh chopped
1 tbsptarragon, chopped fresh
1 eachegg, beaten
1fresh lemon juice
15cannelloni tubes
2 cuptomato sauce, ready made
2/3 cupparmesan cheese, fresh grated
1salt
1ground pepper
1fresh parsley sprig, to garnish

Saved

Steps

20 mins

1

Preheat the oven to 400º. Place the cooked chicken in a blender or food processor and blend until finely minced (ground). Transfer to bowl.
2

Place the mushrooms, garlic, parsley and tarragon in the food processor and blend until finely minced. Add to the chicken mixture.
3

Thoroughly beat the mushroom mixture into the chicken, then add the egg, salt and pepper and lemon juice to taste, and mixed together well.
4

If necessary, cook the cannelloni in plenty of salted boiling water according to the instructions on the packet, then drain well on a clean dish towel
5

Place the filling in a piping (pastry) bag fitted with a large plain nozzle. Use this to fill each tube of cannelloni once they are cool enough to handle. What
6

Lay the field 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.