Arizona Grill Chicken Cannelloni

For pan cake
Flour 1 ½ cup
Salt ¼ tsp
Eggs 2
Water to make batter

For cheese sauce
Butter 2 ounce
Flour 2 ounce
Milk 1 ½ cup
Cream ½ cup
Salt and white pepper ¼ tsp each
Grated cheddar cheese 2 tbsp + ½ cup

For filling
Chicken breast 2 coarsely chopped
Oil 2 tbsp
Flour 1 tbsp
Onion 2 tbsp chopped
Garlic paste ¼ tsp
Oregano ½ tsp
Tomato paste 1 tbsp
Salt and black pepper ½ tsp each
Mushrooms thinly sliced 2
Fresh cream 2 tbsp
Coriander leaves chopped 1 tbsp

For tomato sauce
Oil 1 tbsp
Onion 2 tbsp chopped
Garlic paste ½ tbsp
Tomato paste ½ cup
Salt, black pepper and oregano leave ½ tsp each
Orange color pinch
Sugar 1 tbsp

METHOD:

For pan cakes
Make batter with 1 ½ cup flour, ¼ tsp salt, 2 eggs and water, leave for 15 minutes.
grease small fry pan, put spoon full of batter, spread it evenly.

Cook on one side, make thin pan cakes and remove, cool, fill with chicken filling, roll and spread in a large greased rectangular dish.

Pour half prepared tomato sauce on it, cover with cheese sauce, again left over tomato sauce on top, top with ½ cup grated cheddar cheese.

Bake for 15 minutes on 180 degree.