Recipe - Herby Chicken Canneloni

FOR THE SAUCE
1 tablespoon Extra virgin olive oil
1 Clove garlic; crushed
1 cn 400 gram chopped tomatoes
1 tablespoon Dried oregano
1 tablespoon Balsamic vinegar
1 Handful fresh basil; torn
into large
; pieces (keep some
; for a garnish)
Salt and ground black pepper

FOR THE FILLING
2 tablespoon Extra virgin olive oil
1 Clove garlic
1 Leek; finely chopped
250 g Minced chicken
1 Egg
50 g Parmesan cheese; grated
1 small Bunc fresh sage leaves
Few sprigs fresh thyme
50 g Tallegio cheese or
mozzarella; cut or sliced up
8 Sheets readycooked dried
lasagne

FOR THE SALAD
1 Head Chicory
1 small Orange; segmented
1 small Bunc watercress
1 tablespoon Balsamic vinegar

1 Place a pan of water on the hob to boil for the pasta, and grease a
shallow ovenproof dish. For the Sauce: Place the olive oil, garlic, chopped
tomatoes, oregano, balsamic vinegar, basil, salt and pepper in a small
saucepan and mix together well.

2 Place on the hob and bring to the boil. Leave to simmer for about 10
minutes until thickened and reduced.

3 For the Filling: Heat the oil in a frying pan, add the crushed garlic and
cook with the leeks for a minute until beginning to soften. Add the chicken
to the pan and cook, stirring frequently until browned and cooked.

4 Add the sheets of lasagne to the pan of boiling water. Leave to cook for
three minutes or until tender.

5 Keep stirring the water to prevent the sheets sticking together. Remove
the lasagne using tongs, and drain through a sieve.

6 Finely chop the sage and strip the leaves from the thyme sprigs. Stir
into the chicken and season well. Beat the egg and mix with half the
Parmesan. Remove the chicken from the hob and stir in the egg and cheese
mixture.

7 Spoon 1 tbsp chicken mixture into the centre of each lasagne sheet,
spreading out lengthways. Roll up from the longest end, enclosing the
filling and place in the prepared ovenproof dish seamside down.

8 Spoon the tomato sauce over the top of the canneloni and arrange the
slices of Tallegio cheese on top. Sprinkle with the remaining Parmesan.
Place under the grill for three minutes until the cheese melts and bubbles.

9 Prepare the salad by breaking up the chicory leaves and placing in a bowl
with the watercress. Peel and segment the orange, squeezing any excess
juice over the chicory and watercress. Toss in the orange pieces, sprinkle
over the balsamic vinegar and season well.

10 Arrange the salad on a serving plate and, using a fish slice, place a
portion of canneloni on the plate, garnishing with extra basil leaves.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook

Converted by MM_Buster v2.0l.

Posted to MMRecipes Digest by Alan Hewitt alan@atoc.demon.co.uk on Nov
27, 1998