Chicken Cannelloni (Stuffed Chicken Breasts)

By á-178825

Cooked pasta, optional side. 4-6 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

Preparation

Step 1

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.