Chicken Siciliana

Chicken Siciliana
Makes:
4
Prep Time:
10
minutes
Total Time:
45
minutes
based on 5 reviews
8

Dietary Considerations:

Low Calorie
Chicken Siciliana features tender chicken breasts stuffed with pesto and capers. This sensational entrée offers a variety of flavor and makes an attractive entertaining presentation.

In this recipe:

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Ingredients:

  • 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese, divided
  • 1/4 cup BUITONI Refrigerated All Natural Pesto with Basil
  • 2 tablespoons capers
  • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 container (15 ounces) BUITONI Refrigerated Marinara Sauce
  • 1 package (9 ounces) BUITONI Refrigerated Fettuccine

Directions:

PREHEAT oven to 375° 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° 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.


Reviews:

Review This Recipe

Excellent!!!!

 Star(s)

kira from NJ

Excellent and Easy!!! I make it once a week now!

Read More Reviews

Review This Recipe
  •  Star(s)

    Very Tasty!!!

    Amanda from Hattiesburg, MS

    SOOO Good! It has so much flavor. My husband was so impressed. He asked me where I bought it from. I told him I made it and he said WOW!

  •  Star(s)

    So easy and impressive!

    Davina from Seattle, WA

    Wow! So much flavor and so easy to put together. I'm not much of a cook, but you'd never know it by the taste of this dish.

  •  Star(s)

    Date Meal

    Amber from Indianapolis, IN

    This dish tastes great, and it's easy to prepare too. It's a nice dish to impress a date with!!!

  •  Star(s)

    Excellent!!!!

    kira from NJ

    Excellent and Easy!!! I make it once a week now!

  •  Star(s)

    Excellent!

    Julie from Ponte Vedra Beach, Fl

    My family ate every bit and demanded I make this a permanent recipe.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 510
  • Calories from Fat: 150
  • Total Fat: 16g (25% of DV)
  • Saturated Fat: 5g (24% of DV)
  • Cholesterol: 145mg (49% of DV)
  • Sodium: 1260mg (53% of DV)
  • Carbohydrates: 43g (14% of DV)
  • Dietary Fiber: 4g (15% of DV)
  • Sugars: 7g
  • Protein: 48g
  • Vitamin A: 10% of DV
  • Vitamin C: 30% of DV
  • Calcium: 15% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chicken Siciliana

Ingredients

  • 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese, divided
  • 1/4 cup BUITONI Refrigerated All Natural Pesto with Basil
  • 2 tablespoons capers
  • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 container (15 ounces) BUITONI Refrigerated Marinara Sauce
  • 1 package (9 ounces) BUITONI Refrigerated Fettuccine

 

Directions

PREHEAT oven to 375° 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° 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.

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