Stuffed Chicken Breasts With Fettuccine Recipe
Ingredients
| 4 chicken breasts, skinned and boned | ||
| 2 ounces part-skim mozzarel la cheese, cut into 1/2 inch cubes | ||
| 1/4 cup dry bread crumbs mixed with 1/2 teaspoon paprika | ||
| 2 packages frozen fettuceine and vegetables in cheese sauce, thawed but not drained | ||
| Frozen green peas | 1/2 Cup (16 tbs), drained | |
Directions
Cut a pocket in the thicker side of each chicken breast.
Tuck 1/4 of the cheese cubes into each pocket.
Spread the bread crumb mixture on a sheet of wax paper and coat each chicken breast with it.
Set aside.
Mix the fettuceine mixture with the peas in an ungreased 8" x 8" x 2" microwave-safe baking dish and spread evenly over the bottom of the dish.
Arrange the chicken breasts, spoke fashion, on top, with the thicker edges toward the outside.
Cover the dish with wax paper and microwave on High for 10 minutes; after 6 minutes, give the dish a half-turn.
Remove the paper and microwave on High 1 minute more.
Remove the dish from the oven, cover with wax paper, and let stand for 3 minutes.
Tuck 1/4 of the cheese cubes into each pocket.
Spread the bread crumb mixture on a sheet of wax paper and coat each chicken breast with it.
Set aside.
Mix the fettuceine mixture with the peas in an ungreased 8" x 8" x 2" microwave-safe baking dish and spread evenly over the bottom of the dish.
Arrange the chicken breasts, spoke fashion, on top, with the thicker edges toward the outside.
Cover the dish with wax paper and microwave on High for 10 minutes; after 6 minutes, give the dish a half-turn.
Remove the paper and microwave on High 1 minute more.
Remove the dish from the oven, cover with wax paper, and let stand for 3 minutes.
Chef
