1 tablespoon of olive oil
2 chicken breasts (700g), peeled and boneless, cut into pieces
1 1/4 cup of fresh Paris mushroom (230g)
2 whole garlic cloves
2 tablespoons of chopped parsley
1 tablespoon of fresh thyme, chopped or 1 teaspoon of dried thyme
1 beaten egg
1 tablespoon of salt
1 pinch of black pepper
1 tablespoon of lemon juice
16 canneloni tubes (160g)
1 can of tomato pulp, drained (400g), mashed and mixed with 3/4 cup of water (180ml)
4 tablespoons of grated Parmesan cheese
1 tablespoon of olive oil
2 chicken breasts (700g), peeled and boneless, cut into pieces
1 1/4 cup of fresh Paris mushroom (230g)
2 whole garlic cloves
2 tablespoons of chopped parsley
1 tablespoon of fresh thyme, chopped or 1 teaspoon of dried thyme
1 beaten egg
1 tablespoon of salt
1 pinch of black pepper
1 tablespoon of lemon juice
16 canneloni tubes (160g)
1 can of tomato pulp, drained (400g), mashed and mixed with 3/4 cup of water (180ml)
4 tablespoons of grated Parmesan cheese
Preheat the oven to 400°F (hot)
In a medium pan, heat the olive oil over medium heat and cook the chicken until it's opaque (about 10 minutes)
Process in a food processor and transfer to a bowl. Reserve
Process the mushroom, garlic, parsley, thyme, and egg well and add to the chicken mixture
Join the salt, black pepper, lemon juice, and mix well
Place the canneloni tubes in a bag with a smooth lip of 1 cm diameter and fill them
Arrange them side by side in a baking dish refractory of 16 cm x 26 cm and cover with tomato pulp
Cover with aluminum foil
Put in the preheated oven until the canneloni is soft (about 30 minutes)
Sprinkle with cheese and serve immediately
272 calories per serving
