Ingredients

• 450g/1 lb boned chicken breasts, skinned and cooked

• 225g/8 oz mushrooms

• 2 garlic cloves, crushed

• 30ml/2 tbsp chopped fresh parsley

• 15ml/1 tbsp chopped fresh tarragon

• 1 egg, beaten

• squeeze of lemon juice

• 12-18 cannelloni tubes

• 1 jar of passata

• 50g/2 oz freshly grated Parmesan cheese

• salt and ground black pepper

• fresh parsley sprig, to garnish

Serves 4-6

Method:

1. Preheat the oven to 200C. Place the chicken in a food processor and blend until finely minced. Transfer to a bowl and set aside.

2. Place the mushrooms, garlic, parsley and tarragon in the food processor and blend until finely minced. Beat the mushroom mixture into the chicken with the egg, salt and pepper and lemon juice to taste.

3. Bring a saucepan of salted water t the boil and cook the cannelloni according to the instruction on the packet. Drain well on a clean dish towel.

4. Place the filling in a piping bag fitted with a large plain nozzle. Use this to fill each tube of cannelloni.

5. Lay the filled cannelloni tightly together in a single layer in a buttered shallow ovenproof dish. Spoon over the passata and sprinkle with Parmesan cheese.

6. Bake in the oven for 30 minutes or until brown and bubbling. Serve garnished with a sprig of parsley.