International Recipe: Chicken Siciliana

Chicken Siciliana

Ingredients:

• 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese - divided use
• 1/4 cup BUITONI Refrigerated 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 BUITONI Refrigerated Marinara Sauce
• 1 (9-ounce) package BUITONI Refrigerated Fettuccine

Cooking Procedures:

1. Preheat oven to 375°F (190°C). 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. Drizzle lemon juice over chicken; sprinkle with salt and pepper. Pour sauce over chicken; sprinkle with remaining 1/4 cup cheese.
4. Bake for 30 to 35 minutes or until chicken is no longer pink in center or reaches an internal temperature of 165°F (75°C). Remove from oven.
5. Prepare pasta according to package directions.
6. Remove wooden picks from chicken; cut into slices and serve over prepared pasta.

Makes 4 servings.