Chicken Cannelloni (Stuffed Chicken Breasts)

Cooked pasta, optional side. 4-6 servings

Chicken Cannelloni (Stuffed Chicken Breasts)
Chicken Cannelloni (Stuffed Chicken Breasts)

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    sm onion, sliced

  • 1

    sm green paper, chopped

  • 1

    sm red pepper, chopped

  • 1

    garlic clove, minced

  • 1/2

    c thinly sliced celery

  • 1/2

    c sliced mushrooms

  • 1

    T vegetable oil

  • 6 oz can tomato paste

  • 1

    c canned diced tomatoes

  • 2

    t Italian seasoning, divided

  • 1

    t sugar

  • 6

    boneless, skinless chicken breast halves

  • 1

    c ricotta cheese

  • 1/2

    c thinly sliced green onions

  • Cooked pasta, optional

  • 1/3

    c grated Parmesan

  • 1/4

    c minced fresh parsley

  • 1/4

    t ground pepper

  • 1/2

    c mozzarella cheese

Directions

In lg pan sauté onion, peppers, garlic, celery & mushrooms in oil until tender. Add tomato paste, tomatoes, 1 t Italian seasoning & sugar; bring to boil. Reduce heat & simmer uncovered 10 min. Meanwhile pound chicken breasts to 1/4 in thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper & remaining Italian seasoning; divide evenly & spoon on top of chicken breasts. Roll up; place seam down in 8 in square baking dish. Spoon sauce over chicken. Bake uncovered at 375 for 25-30 min until thermometer reads 170. Sprinkle with mozzarella cheese; let stand 5 min. Serve with pasta if desired.

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