Cannelloni with Chicken and Mushroom Filling

This recipe was recommended by my friend Hendrik, who found it here and said it was absolutely delicious and worth trying. So that's what I'll do once I feel a little better, but in the mean time, here's the recipe for you :)

 Ingredients

For the tomato sauce:
1 onion
1 clove of garlic
rosemary and sage
2 tablespoons of oil
750 g of tomatoes
salt and pepper and sugar

For the béchamel sauce:
20 g of butter
25 g of flour
250 g of milk
250 g of double cream
salt and pepper
40 g of parmesan

For the chicken and mushroom filling:
300 g of mushrooms
1 onion
400 g of chicken breast filets
30 g of butter
125 g of mozarella
salt and pepper
thyme and parsley
20 cannelloni


For the tomato sauce, chop up the onion and the garlic, as well as the herbs (in case you're using fresh ones). Mix everything together and sweat them off in the oil. Then add the tomatoes and season with salt and pepper, and a teaspoon of sugar. Simmer for 15 minutes. For the béchamel sauce, heat up the butter, add the flour and stir in well. Cook for 3 minutes and then stir in the liquid ingredients and season with salt and pepper. Add the parmesan at the end. For the chicken and mushroom filling, wash or peel the mushrooms and dice them into small pieces. Chop up the onion and the chicken breast fillets. Fry off the chicken breasts in butter for about 3 minutes, then add the onion and the mushrooms and cook everything for 3 minutes again. Season with salt and pepper, as well as the parsley and thyme. Cut the mozzarella into small pieces and add to the filling. Fill the cannelloni with the chicken and mushrooms and mozzarella. Pour the tomato sauce into an ovenproof dish, place the cannelloni on top and cover with the béchamel sauce. Bake in a preheated oven at 200° C for 30-40 minutes. Garnish with basil if you wish.Enjoy :)