Ingredients Jump to Instructions ↓

  1. 1/2 cup (1 1/2 ounces) BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese , divided 1/4 cup BUITONI Refrigerated All Natural 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 container (15 ounces) BUITONI Refrigerated Marinara Sauce 1 package (9 ounces) BUITONI Refrigerated Fettuccine

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 375° F. 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. Remove from oven. PREPARE pasta according to package directions. REMOVE wooden picks from chicken; cut into slices and serve over prepared pasta. Tip: May assemble stuffed chicken ahead of time and store in the refrigerator. Before baking, drizzle with lemon juice and sprinkle with salt and pepper. Top with sauce and cheese.


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