Family Friendly Chicken Cannelloni with Pomodoro Sauce
500g , minced
2 onions, finely chopped
2 cloves of garlic, crushed
¾ cup fresh breadcrumbs, soaked in ¼ cup milk
1 egg, beaten
1 small bunch parsley, finely chopped
½ cup grated
2 x 330g bottles
1 ball Clevedon buffalo mozzarella
Fresh basil leaves
2 cups fresh breadcrumbs, mixed with ½ cup grated Parmigiano Reggiano
Sea salt and freshly ground black pepper
In a little EVO, gently fry the onion and garlic until translucent and set aside to cool. Meanwhile, combine chicken mince, soaked breadcrumbs, egg, parsley, grated Parmigiano, salt and pepper and cooled onion mix. Fry a teaspoon of mix in a little oil to check seasoning. Adjust if necessary.
Fill a piping bag with chicken mix and fill cannelloni tubes, placing in a single layer in a greased baking dish.
Pour over Salsa Pronto di Pomodoro. Break mozzarella into pieces and layer evenly over the surface. Dot with basil leaves and sprinkle with the remaining 2 cups of breadcrumbs and Parmigiano.
Bake in a pre-heated 180C oven for 40 minutes until golden and bubbling.
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