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Chicken Cannelloni

I entered this recipe in a contest sponsored by a local radio station years ago, and it won Grand Prize! It's a unique takeoff on cannelloni because you are stuffing chicken breasts instead of the usual pasta tubes. —Barbara Nowakowski, North Tonawanda, New York
  • Total Time
    Prep: 35 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 small onion, sliced
  • 1 small green pepper, chopped
  • 1 small red pepper
  • 1 garlic clove, minced
  • 1/2 cup thinly sliced celery
  • 1/2 cup sliced mushrooms
  • 1 tablespoon vegetable oil
  • 1 can (6 ounces) tomato paste
  • 1 cup canned diced tomatoes
  • 2 teaspoons Italian seasoning, divided
  • 1 teaspoon sugar
  • 6 boneless skinless chicken breast halves
  • 1 cup ricotta cheese
  • 1/2 cup thinly sliced green onions
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon pepper
  • 1/2 cup mozzarella cheese
  • Cooked pasta, optional

Directions

  • In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
  • Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken.
  • Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired.
Nutrition Facts
1 each: 262 calories, 10g fat (4g saturated fat), 80mg cholesterol, 267mg sodium, 13g carbohydrate (9g sugars, 3g fiber), 30g protein.

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