Stuffed Chicken Breasts Italiano

• 4 large skinless, boneless chicken breasts (1 1/2 to 2 lb.)
• salt and pepper
• 1 (8 oz.) container Ricotta cheese
• ripe olives, chopped
• parsley flakes
• onion, chopped
• 1/4 tsp. garlic salt
• 1 c. Mozzarella cheese
• 1 pkg. (12 oz.) fettucini, cooked and drained
• pasta sauce of your choice

1. Carefully slit a lengthwise pocket in each chicken breast, starting at the thick side, cutting approximately 3/4 of the way through the width of each breast.
2. Season the inside and outside of each breast with salt and pepper.
3. Combine Ricotta cheese with olives, parsley, onion and garlic salt.
4. Place approximately 1/4 cup of this filling into each breast.
5. Arrange stuffed breasts in a 9 x 13-inch baking pan and cover with pasta sauce.
6. Bake at 350u0b0 for 35 to 40 minutes or until done.
7. Sprinkle Mozzarella cheese over the top and return to oven for 2 to 3 minutes or until cheese melts.
8. Serve on fettucini.

skinless, salt, ricotta cheese, olives, parsley flakes, onion, garlic salt, mozzarella cheese, fettucini, pasta sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=542659 (may not work)