CHICKEN SICILIANA
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.