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Cannelloni with Chicken, Ricotta, and Herbs 1/2 cup white wine vinegar

4 boneless, skinless chicken breasts, diced
1 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
1/2 cup freshly grated Parmesan
2 cups ricotta cheese
1 egg, lighlty beaten
1 tbsp chopped fresh oregano
2 tbsp chopped fresh basil
8 oz/225 g dried cannelloni
2/3 cup freshly grated mozzarella

Yields - 4 servings 

Heat the oven to 350 degrees F.

Stuffing and Shells: Stir in the chicken. Stuff the cannelloni with the chicken mixture. Pour half the sauce into a 9 x 13 inch baking dish. Place the stuffed cannelloni on top. Pour over the remaining sauce. Sprinkle with the mozzarella. Cover with aluminum foil. Bake for 45 minutes. Let the dish stand for 10 minutes before serving.
Created by Corrina Dea at 2:05 AM