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
• 2 Tbsp. each: chopped black olives, Italian parsley and onion
• 1/4 tsp. garlic salt
• 1 (14 1/2 oz.) can pasta sauce
• 1 c. shredded Mozzarella
• 1 pkg. fettucine, cooked and drained and tossed with olive oil to prevent sticking

1. Slit lengthwise pocket in each breast, cutting 3/4 way through.
2. Combine Ricotta, olives, parsley, onion and garlic salt. Place 1/4 cup in each pocket.
3. Arrange stuffed breasts in 9 x 13-inch baking pan and cover with pasta sauce.
4. Bake at 350u0b0 for 35 to 40 minutes or until chicken is done.
5. Sprinkle Mozzarella cheese over top and return to oven 3 to 4 minutes.
6. Serve on fettucine and garnish with parsley sprigs.
7. Serves 4.

skinless, salt, ricotta cheese, black olives, garlic salt, pasta sauce, mozzarella, fettucine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=929479 (may not work)