| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Poultry | 4 | Servings |
INGREDIENTS
| 4 | Chicken breast halves; boned and skinned | |
| 1/4 | lb | Italian sausage |
| 1 | sm | Green pepper; chopped |
| 1 | sm | Onion; chopped |
| 1 | md | Tomato; chopped |
| 4 | oz | Bottled Italian salad dressing |
| 4 | tb | Butter or margarine |
| Parmesan cheese | ||
| 8 | oz | Noodles or fettuccine |
INSTRUCTIONS
1. Heat oven to 350 degrees. 2. Cut a slit through the middle of each breast to form a pocket. 3. Remove sausage from casing. Crumble into small frying pan to cook over moderate heat until browned. Drain off fat. 4. Stuff sausage into "pockets" cut into breasts. Secure with toothpicks, if necessary. 5. Saute green pepper and onion in 2 tablespoons butter until onion softens. Add tomato. Pour vegetable mixture over chicken breasts. 6. Pour salad dressing over chicken and sprinkle generously with Parmesan cheese. Bake for 30 minutes or until done. 7. Meanwhile, cook noodles so that they are done about the same time the chicken is finished. Toss the cooked and drained noodles with remaining butter. 8. Serve chicken breasts over noodles. Yields 4 servings. FROM NEWSPAPER ARTICLE, FIRST PLACE WINNER, 1989 ARKANSAS CHICKEN COOKING CONTEST From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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