Peruvian Chicken and Ricotta Cannelloni

Name: Peruvian Chicken and Ricotta Cannelloni
Yield: 4
Ingredients: 16 thick slices of defumado Peruvian chicken; 200g of fresh ricotta cheese; Salt to taste; Olive oil to taste; 3 tablespoons of chopped green olive; Pumpkin seeds to taste; Cayenne pepper to taste; One can of tomato sauce; Fresh parsley to taste; 2 tablespoons of milk; Grated cheese

1
16 thick slices of defumado Peruvian chicken
2
200g of fresh ricotta cheese
3
Salt to taste
4
Olive oil to taste
5
3 tablespoons of chopped green olive
6
Pumpkin seeds to taste
7
Cayenne pepper to taste
8
One can of tomato sauce
9
Fresh parsley to taste
10
2 tablespoons of milk
11
Grated cheese

Ingredients

1
16 thick slices of defumado Peruvian chicken
2
200g of fresh ricotta cheese
3
Salt to taste
4
Olive oil to taste
5
3 tablespoons of chopped green olive
6
Pumpkin seeds to taste
7
Cayenne pepper to taste
8
One can of tomato sauce
9
Fresh parsley to taste
10
2 tablespoons of milk
11
Grated cheese

Directions

1
Beat the ricotta until smooth
2
Combine with salt, oil, pumpkin seeds, and cayenne pepper
3
Mix well
4
Lay out slices of Peruvian chicken on a plate and spread the mixture and green olive over them
5
Roll up
6
Grease a baking dish with oil and place the cannelloni in it
7
Reserve for later use
8
In a heated pan, mix tomato sauce and milk
9
Let it simmer until hot and bubbly
10
Spread the sauce over the cannelloni and sprinkle with grated cheese
11
Bake in a preheated oven until golden brown
12
Cover with fresh parsley.