Italian Style Stuffed Chicken Breasts

FSM? Or Could it just be Stuffed Chicken Breasts?

Well, if you thought smothering the chicken with a rice mixture was bold, you should have seen their faces when I set this out before them! And to tell you the truth, it was a hit! This is a recipe I had saved since 1992 ! Apparently a corroboration between Precious and S&W.

What you need:

350 Degree Oven

4 Boneless skinless chicken breasts, the thick ones.

1 8oz. Container Ricotta

*2 Tbsp Chopped Olives, Onion and Italian Parsley

1/4 Tsp Garlic Salt

1 Can 14.5 oz. Pasta Sauce

1 Cup Mozzarella Cheese, Shredded

12oz. Cooked, Drained Fettuccine-tossed in olive oil.

*I left out the olives, I served on the side. Instead of real onion I added Onion Powder.

350 Degree Oven

Mix together the Ricotta, olives, onion, parsley and garlic salt.

Make a slit down the middle of the chicken breasts, creating a "pocket". Sprinkle with salt and pepper.

Fill pockets with about 1/4 cup of cheese mixture. Arrange in baking dish, pour sauce over top of chicken.

Bake for about 40 minutes, sprinkle with cheese and bake for another 2-3 minutes or until the cheese melts.

Serve over the Fettuccine.