250 g of cannelloni poached as directed on package, flushed with cold water, drained
300 g of minced skinless, non-fat chicken breast
100 g of bacon cut into ½ cm
3 tbsp of tomato sauce
2 tbsp of tomato paste
2 tbsp of paneer flour
1 tbsp of Italian seasoning
1 tsp of pepper
Salt
4 egg whites
3 cloves of minced garlic
100 g of onions diced into ½ cm
2 tbsp of cooking oil
1 l of milk
100 g of flour
100 g of Parmigiano-Reggiano grated coarsely, mixed with 1 tbsp of flour
100 g of mozzarella cheese grated long, stirred with 1 tbsp of flour
How to make:
Flour is mixed with milk. Filter.
Give pepper and nutmeg.
Saute garlic until yellow. Enter onions. Stir until fragrant.
Enter the flour and liquid milk. Stir constantly until boiling, viscous, and cooked. Extinguish the fire.
Enter the Parmigiano-Reggiano. Stir. Add salt.
If it's cool, put the beaten egg whites. Stir.
Mix the chopped chicken, bacon, tomato sauce and paste, paneer flour, Italian seasoning, pepper, salt, and egg whites. Stir well.
Taste. Enter into the cannelloni until all are filled.
Rub heat-resistant square dish deep enough with a little margarine. Align cannelloni neatly in a heat-resistant dish.
Pour the sauce mixed with egg whites evenly.
Sprinkle with grated mozzarella cheese.
Fuel for one hour or more to a fire of 150 degrees Celsius until the bottom or top is brownish yellow.
Serve hot with salad.
For 10 servings
Nutrition facts per serving:
Calorie: 296 kcal
Protein: 22.4 g
Fat: 14.4 g
Carbohydrate: 12.3 g
Cholesterol: 74 mg
Fiber: 0.4 g
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