stuffed chicken breasts italiano

4 large skinless, boneless chicken breasts (1-1/2 to 2 pounds)
Salt and pepper
1 8 oz. container Ricotta Cheese
2 tablespoons each chopped ripe olives, parsley and onion
1/4 teaspoon garlic salt
1 14-1/2 oz. can pasta sauce
1 cup shredded mozzarella cheese
1 pkg. (12 oz.) fettuccine, cooked and drained (tossed with olive oil to prevent sticking)
Carefully slit a lengthwise “pocket” in each chicken breast, starting at the thick side, and cutting approximately 3/4 of the way through the width of each breast. Season the inside and outside of each breast with salt and pepper. Meanwhile, combine ricotta cheese with olives, parsley, onion and garlic salt. Place approximately 1/4 cup of this filling into the pocket of each chicken breast. Arrange stuffed chicken breasts in a 9 x 13 inch baking pan and cover with pasta sauce. Bake at 350 35-40 minutes or until chicken is done. Sprinkle mozzarella cheese over top; return to oven for 2-3 minutes, or until cheese melts. Serve on fettuccine, garnished with sprigs of parsley. Serves 4.

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