Stuffed Chicken Breasts Italiano http://cheffly.com/recipe.php?id=87
- 4-6 skinless, boneless chicken breast
- salt and pepper
- 8 oz. ricotta cheese
- 2 T. each chopped ripe olives, italian parsley and onion
- 1/4 t. garlic salt
- 14 1/2 oz. jar of favorite pasta sauce
- 1 c. mozzarella cheese
- 12 oz. fettuccine, cooked and drained and tossed with olive oil to prevent sticking
Ingredients
Directions
Carefully slit a lengthwise "pocket" in each chicken breast about 3/4 of the way through. Season the inside and outside with salt and pepper. Combine ricotta with olives, parsley, onion and garlic salt. Place about 1/4 c. of filling into the pocket of each chicken breast. Arrange stuffed breasts in 9x13 baking pan and cover with pasta sauce. Bake at 350 degrees 35-40 minutes or until done. Sprinkle mozzarella cheese over top and return to oven for 2-3 minutes until cheese melts. Serve on fettuccine.