Cannelloni al Forno

Ingredients

• •1 pound skinless, boneless chicken breast, cooked
• •3 cups baby mushrooms
• •2 garlic cloves, crushed
• •2 tablespoons chopped fresh parsley
• •1 tablespoon chopped fresh tarragon
• •1 egg, beaten
• •freshly squeezed lemon juice
• •12 to 18 cannelloni tubes
• •1 quantity Napoletana Sauce
• •1/2 cup freshly grated Parmesan cheese
• •salt and ground black pepper
• •fresh parsley sprig, to garnish

Directions

1. 1Preheat the oven to 400 degrees Fahrenheit. Place the chicken in a blender or food processor and process until finely ground. Transfer to a bowl.
2. 2Place the mushrooms, garlic, parsley and tarragon in the blender or food processor and process until finely ground.
3. 3Beat the mushroom mixture into the chicken with the egg, salt and ground black pepper and lemon juice to taste.
4. 4If necessary, cook the cannelloni in plenty of salted boiling water according to the instructions on the package. Drain well and pat dry on a clean dish towel.
5. 5Place the filling in a pastry bag fitted wit a large, plain tip. Use to fill eatch tube of cannelloni.
6. 6Lay the filled cannelloni tightly together in a single layer in a buttered shallow casserole. Spoon the tomato sauce over them and sprinkle with Parmesan cheese. Bake in the oven for 30 minutes, or until brown and bubbling. Serve the cannelloni garnished with a sprig of parsley.