1 tablespoon of olive oil
2 chicken breasts (700g) without skin and bone, 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 egg beaten
1 tablespoon of salt
1 pinch of black pepper
1 tablespoon of lemon juice
16 uncooked chicken canneloni tubes (160g)
1 can of tomato paste, drained and mixed with 3/4 cup of water (180ml)
4 tablespoons of grated Parmesan cheese
1 tablespoon of olive oil
2 chicken breasts (700g) without skin and bone, 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 egg beaten
1 tablespoon of salt
1 pinch of black pepper
1 tablespoon of lemon juice
16 uncooked chicken canneloni tubes (160g)
1 can of tomato paste, drained and mixed with 3/4 cup of water (180ml)
4 tablespoons of grated Parmesan cheese
Preheat the oven to 200°C (hot)
In a medium pan, heat the olive oil over medium heat and cook the chicken until opaque (about 10 minutes)
Blend in a processor and transfer to a bowl. Reserve
Process the mushroom, garlic, parsley, and thyme in the processor and add to the chicken mixture
Add the egg, salt, black pepper, and lemon juice and mix well
Place in a zip-top bag with a 1cm diameter round tip and fill the chicken canneloni tubes
Arrange them side by side in a 16x26cm refractory dish and top with tomato paste
Cover with aluminum foil
Bake in the preheated oven until the caneloni is tender (about 30 minutes)
Sprinkle with Parmesan cheese and serve immediately
272 calories per serving
