How To Cook Cannelloni With Chicken Fillet, Mozzarella And Eggplant - Recipe
Author: Mark Velov
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Cannelloni with chicken fillet, mozzarella and eggplant". Delicious recipe.
Required products :
15 pieces of cannelloni
350 grams of chicken fillet
120 grams of mozzarella
130 grams of eggplant
2 cloves garlic
1 tablespoon olive oil a
few sprigs of parsley
salt and ground black pepper to taste
For the sauce:
500 grams of chopped fresh tomatoes or canned in its own sauce
1 tablespoon dried basil or a few fresh leaves
2 cloves garlic
150 grams of mozzarella (can Parmesan)
salt to taste
olive oil to spread on the dish
Method of preparation :
Grind the chicken fillet together with the mozzarella using a mincer.
Cut the aubergines into cubes about 1 cm in size. Fry them until semi-finished in hot olive oil.
Mix all the products for the filling, add the finely chopped parsley, season with salt and ground black pepper to taste. Knead the minced meat and fill the cannelloni with it.
Arrange them in a pan greased with olive oil.
Add the basil and crushed garlic to the tomatoes and add salt. Drizzle the cannelloni with the sauce and bake them in a preheated 180 degree oven for about 30 minutes.
Sprinkle with grated mozzarella or parmesan in the middle of cooking.
Enjoy your meal!
- Chicken fillet in a pan with spinach and cream
- Chicken fillet in milk sauce with spinach and garlic
- Juicy chicken breasts in the oven
- Stuffed chicken breasts in bacon
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