italian stuffed chicken breasts
(1 RATING)
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.
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prep time
20 Min
cook time
35 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 large chicken breasts, boneless and skinless
- - salt and pepper
- 8 ounces ricotta cheese
- 2 tablespoons each black olives, onion, parsley- chopped
- 1/2 teaspoon garlic salt
- 14 1/2 ounces pasta sauce
- 1 cup mozzarella cheese, shredded
- 12 ounces fettucini, cooked and drained
How To Make italian stuffed chicken breasts
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Step 1Carefully 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.
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Step 2In 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.
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Step 3Arrange 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.
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Step 4Serve 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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