Chicken Cannelloni Recipe

• 3/4 c. thinly sliced celery
• 1/2 c. thinly sliced carrot
• 1/2 c. sliced fresh mushrooms
• 1 sm. onion, sliced
• 1 tbsp. veg. oil
• 1 (8 ounce.) can tomato sauce
• 1 (7 1/2 ounce.) can tomatoes, cut up
• 1/2 teaspoon Italian seasoning
• 1 teaspoon Italian seasonings
• 3/4 teaspoon sugar
• 3 med. chicken breasts, skinned, boned and halved lengthwise
• 1/2 c. Ricotta cheese
• 3 tbsp. Parmesan cheese
• 1 teaspoon minced green onion
• 2 ounce. Mozzarella cheese
• Salt and pepper (dash)

1. For sauce - in a large saucepan, cook celery, carrots, mushrooms, onion and garlic in warm oil till tender.
2. Stir in tomato sauce, undrained tomatoes, 1 tsp.
3. Italian seasonings and sugar.
4. Bring to boiling; reduce heat.
5. Cook, uncovered over low heat for 20 min.
6. Meanwhile, lb.
7. chicken breast with flat side of mallet to 1/4 inch thickness.
8. Combine Ricotta, Parmesan, green onion, the 1/2 tsp.
9. Italian seasoning and pepper.
10. Place about 1 1/2 Tbsp.
11. of the cheese mix on each chicken piece.
12. Roll up, place seam side down in an 8 x 8 x 2 inch baking dish.
13. Pour sauce over chicken rolls.
14. Bake uncovered, in a 375 degree oven for 25 to 30 min or possibly till tender.
15. Place 2 ounces Mozzarella cheese, cut into thin strips in a lattice design on top.
16. Bake 3 to 5 min more.

celery, carrot, mushrooms, onion, oil, tomato sauce, tomatoes, italian seasoning, italian seasonings, sugar, chicken breasts, ricotta cheese, parmesan cheese, green onion, mozzarella cheese, salt

Taken from cookeatshare.com/recipes/chicken-cannelloni-38541 (may not work)