Shelly's Recipe

FETTUCCINE WITH PARMESAN STUFFED CHICKEN

Category: Pasta - Meat

2 thick chicken breasts
1/2 cup Italian bread crumbs or enough to coat chicken
1/2 cup grated parmesan and mozzarella cheeses
1 tbsp butter
1/2 cup chopped onion
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tsp dried basil
1 tsp dried oregano
Salt and pepper, to taste
1-2 clove garlic, minced
6-8 oz fettuccine, cooked al dente

Preheat oven to 325. While pasta is cooking, in a saucepan, cook onion in butter until tender. Add tomato sauce and paste, as well as seasonings. Bring to a boil, reduce heat, and simmer.

While sauce is simmering, cut the breasts in half lengthwise, about half way into the breast to form a pocket. Stuff with half the cheeses and seal with a toothpick. Coat chicken with bread crumbs and place in a 9 inch square baking dish. Bake for 15-20 minutes, remove from the oven and top with the sauce and remaining cheese. Continue to cook until the chicken is no longer pink, about 10-15 minutes. Serve chicken over the drained pasta.