Prepare all the ingredients: mince the onion, the meat and cut the pepper into cubes
Brown the chicken breast in olive oil with a quarter of the onion. Salt, pepper, let cool and mix everything.
In a bowl, combine the chicken, parsley and egg.
Fry the rest of the chopped onion in olive oil in a frying pan. Add pepper and chopped garlic cloves. Salt, pepper and leave to thicken adding a little water if necessary.
Mix until you get a puree and add 4 tablespoons of cream. Add the parsley, the tomato purée and mix.
Preheat the oven to 180 ° C (thermostat 6). If you use the cannelloni without cooking them, the preparation is faster. Otherwise, bring 2 liters of water to a boil in a saucepan.
Salt the water, add 1 tablespoon of olive oil, dip the pasta and cook for about 5 minutes.
The pasta should be “al dente”. Align and let it cool in cold water.
Butter the dish and spread the rest of the cream at the bottom of the dish.
Stuff the pasta and place side by side in a baking dish.
Top with warmed tomato sauce, sprinkle with mozzarella and grated cheese.