CHICKEN SICILIANA

Christine Andrews

Preparation time: 10 min Cooking time: 35 min Serving size: 4

1/2 cup (4 oz) freshly shredded parmesean or romano cheese, divided
1/4 cup pesto with basil
2 tablespoons capers (I throw in green olives instead)
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 container (15 oz) marinara sauce
1 pkg (9 oz) Fettuccini, prepared at the last minute (I use egg noodles instead)

Preheat oven to 375. Line 13 x 9 baking pan with foil; combine 1/4 cup cheese, pesto and capers (olives) in small bowl.

Cut each chicken breast horizontally three-fourths of the way through the meat creating a pocket for stuffing, being careful not to cut all the way through. Pleace 2 tbsp pesto mixture into each breast pocket. Secure with wooden picks. Place the chicken in prepared baking pan. Drizzle lemon juice over chicken; sprinkle with salt and pepper. Pour sauce over chicken, sprinkle with remaining cheese

Bake for 30 to 35 minutes or until chicken is no longer pink in center or reaches an internal temperature of 165 F. Remove wooden picks and serve over pasta.

TIP: You can assemble stuffed chicken ahead of time and store in the refrigerator. Before baking, drizzle with lemon juice and sprinkle with salt and papper. Top with sauce and cheese.

POULTRY
• Aunt Sarah's Chicken Bake
• Caribbean Jerk Chicken
• Chicken and Mushroom Enchiladas
• Chicken Olive Sauté
• Chicken Siciliana
• Chicken Tikka
• Chicken Wings
• Chicken with Parmesean, Garlic and Herb Crust
• Crunchy Almond-Crusted Chicken
• Curried Chicken Casserole
• Easy Chicken Casserole
• Golden Chicken
• Jerk Wings with Ranch Dipping Sauce
• Roast Turkey with Sage and Orange Gravy
• Sour Cream Chicken Mushroom Pasta