A bubbling dish of cheesy chicken cannelloni with a sparky tomato salad scattered on top. You know you want it.
500g chicken thigh mince
375g (1½ cups) firm ricotta
35g (½ cup) panko breadcrumbs
¼ cup finely chopped parsley
¼ cup finely chopped basil,plus extra leaves to serve
250ml (1 cup) single cream
250ml (1 cup) chicken stock
6 fresh lasagne sheets,cut into 10cm wide pieces
50g (½ cup) grated mozzarella
250g cherry heirloom tomatoes,halved
1 long red chilli,thinly sliced
1 tbsp red wine vinegar
1 tbsp olive oil
Preheat the oven to 200C fan-forced (220C conventional). Place the chicken mince,ricotta,breadcrumbs,and herbs in a bowl. Season with salt and pepper and mix well to combine.
Drizzle an 18cm x 32cm ovenproof dish with ½ cup each of the cream and stock.
Divide the chicken mixture into 6 even portions. Lay a lasagne sheet out on a clean bench with the short side facing you,place 1 portion of filling on the edge of a lasagne sheet closest to you,and roll to enclose. Repeat with the remaining filling. Place the cannelloni in the prepared dish and pour over the remaining cream and stock. Scatter with mozzarella and bake for 20-25 minutes,or until golden and bubbling.
Meanwhile,mix the tomatoes,chilli,vinegar and oil in a medium bowl. Season with salt and pepper.
Serve the cannelloni scattered with tomato salad and extra basil leaves.
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