More Great Recipes: Poultry

Stuffed Italian Chicken Breasts


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

4 large skinless, boneless chicken breasts
salt and pepper
1 8 ounce Ricotta cheese
2 tablespoons ripe olives
2 tablespoons Italian parsley
2 tablespoons onion, chopped
1/4 teaspoon garlic salt
1 14 1/2 ounc can S&W REady cut pasta Sauce
1 cup mozzarella cheese, shredded
1 12 package fettuccini, cooked and drained


Carefully slit a lengthwise pocket in each chicken breast, starting at the thick side and cutting approximately 3/4 of the way through the width of each breast. Season the inside and outside of each breast with salt and pepper. Meanwhile, combine ricotta cheese with olives, parsley, onion and garlic salt. Place approximately 1/4 cup of this filling into the pocket of each chicken breast. ARrange stuffed chicken breasts in a 9x13" baking pan and cover with pasta sauce. Bake at 350 degrees 35-40 minutes or until chicken is done. Sprinkle with mozzarella cheese over top and return to oven for 3-4 minutes or until cheese is melted. Serve on fettuccini, garnished with sprigs of Italian parsley, if desired.


Pairs Well With


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