500g of prosciutto
500g of mozzarella
2 chicken breasts
1kg of tomatoes (peeled and seeded)
1 cup of water
1 cup of cream
salt and pepper to taste
1 tablespoon of cornstarch
500g of prosciutto
500g of mozzarella
2 chicken breasts
1kg of tomatoes (peeled and seeded)
1 cup of water
1 cup of cream
salt and pepper to taste
1 tablespoon of cornstarch
Brown the seasoned chicken breasts in hot oil
Combine the blended tomatoes with 1 cup of water
When the chicken is tender, remove it from the sauce and reserve
Chop the meat, removing bones
Dissolve the cornstarch in a little cream and combine with the meat
Season with salt and pepper
Bring to a boil, stirring constantly
Arrange slices of mozzarella (not too thin), topped with prosciutto, and finish with 1 tablespoon of chicken cream
Roll up and place in a refrigerator-safe mold
Repeat the operation until all ingredients are used up
Add the remaining cream sauce to the filling
Bring to a simmer for a bit
Pour over the cannelloni
Bake in the oven for 5 minutes
Serve 4-6 portions.
