italian stuffed chicken breasts

★★★★★ 1 Review
jenga117 avatar
By Paula Morin
from Quincy, MA

I found this recipe in an old cookbook years ago and it's one of my husband's favorites. I love making this for a nice candlelit dinner as it's quick and easy, but looks elegant.

★★★★★ 1 Review
serves 4
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For italian stuffed chicken breasts

  • 4 lg
    chicken breasts, boneless and skinless
  • salt and pepper
  • 8 oz
    ricotta cheese
  • 2 Tbsp
    each black olives, onion, parsley- chopped
  • 1/2 tsp
    garlic salt
  • 14 1/2 oz
    pasta sauce
  • 1 c
    mozzarella cheese, shredded
  • 12 oz
    fettucini, cooked and drained
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How To Make italian stuffed chicken breasts

  • 1
    Carefully slit lengthwise pocket in chicken breasts, starting at the thick side and cutting approximately 3/4 of the way through the width of each breast. Season inside and out with salt and pepper and set aside.
  • 2
    In large bowl make the stuffing by combining the ricotta with the black olives, onion, parsley and garlic salt. Place about a 1/4 cup of stuffing in each pocket of the chicken breasts.
  • 3
    Arrange the chicken in a 9X13" baking pan and cover with the pasta sauce. Bake uncovered at 350 degrees about 35-40 minutes, or until the chicken is done. Sprinkle the mozzarella over the top and return to the oven another 2-3 minutes until the cheese is melted.
  • 4
    Serve the chicken on top of the fettucini. If you prefer more sauce, you can spoon some of the additional sauce from the baking dish over the pasta as well.

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