Chicken Siciliana Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup (1.5 ounces) Freshly Shredded Parmesan or Romano Cheese - divided use
1/4 cup Pesto with Basil
2 tablespoons capers
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15-ounce) container Refrigerated Marinara Sauce
1 (9-ounce) package Fettuccine noodles
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Directions: |
Directions:1) Preheat oven to 375°F. Line 13 x 9-inch baking pan with foil.
2) Combine 1/4 cup cheese, pesto and capers in small bowl.
3) Cut each chicken breast horizontally three-fourths of the way through the meat creating a pocket for stuffing, being careful to not cut all the way through. Place 2 tablespoons pesto mixture into each breast pocket. Secure with wooden picks. Place chicken in prepared baking pan.
4) Drizzle lemon juice over chicken; sprinkle with salt and pepper. Pour sauce over chicken; sprinkle with remaining 1/4 cup cheese.
5) Bake for 30 to 35 minutes or until chicken is no longer pink in center or reaches an internal temperature of 165°F. Remove from oven.
6) Prepare pasta according to package directions.
7) Remove wooden picks from chicken; cut into slices and serve over prepared pasta. |
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Number Of
Servings: |
Number Of
Servings:4 |
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