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Stuffed Chicken Breasts Italiano Filed in Chicken
on March 22nd, 2011

Chef's Notes

Directions

The estimated prep time for this recipe is 15 minutes and 35-40 minutes cook time.
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.

Comments

Chef Details

Kim Stumpf is from Baltimore, MD
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Ingredients

  • 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

Nutrional Info

Servings Per Recipe: 4

Amount Per Serving

Calories: 0

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbs: 0g
  •     Dietary Fiber: 0g
  • Protein: 0g

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