Chicken Siciliana
Caponata siciliana ricetta originale catanese caponata catanesa in padella, il contorno più gustoso dell'estate oggi vediamo insieme come fare la caponata catanese.
Recipe Summary Chicken Siciliana
Featuring tender chicken breasts stuffed with pesto and capers, this sensational entree offers a variety of flavor.Ingredients | Caponata Siciliana Ricetta Originale Catanese½ cup BUITONI® Refrigerated Freshly Shredded Parmesan or Romano Cheese, divided¼ cup BUITONI® Refrigerated Pesto with Basil2 tablespoons capers4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves (about 5 oz. each)¼ cup fresh lemon juice½ teaspoon salt¼ teaspoon ground black pepper1 (15 ounce) container BUITONI® Refrigerated Marinara Sauce1 (9 ounce) package BUITONI® Refrigerated FettuccineDirectionsPreheat oven to 375 degrees 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 degrees 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.Info | Caponata Siciliana Ricetta Originale Cataneseprep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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