Featuring tender chicken breasts stuffed
with pesto and capers, this sensational entrée offers
a variety of flavor.
Chicken
Siciliana
- 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
- Preheat oven to 375°F
(190°C). Line 13 x 9-inch baking pan with foil.
- Combine 1/4 cup cheese,
pesto and capers in small bowl.
- 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.
- 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.
- Prepare pasta according
to package directions.
- Remove wooden picks from
chicken; cut into slices and serve over prepared pasta.
Makes 4 servings.
Nutritional Information
Per Serving (1/4 of recipe): Calories: 510 Calories from Fat:
150 Total Fat: 16 g Saturated Fat: 5 g Cholesterol: 145 mg Sodium:
1260 mg Carbohydrates: 43 g Dietary Fiber: 4 g Sugars: 7 g Protein:
48 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
