| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Microwave, Poultry | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 1/2 | c | Grated Parmesan cheese |
| 1/2 | ts | Basil |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Pepper (divided) |
| 3 | tb | Dried parsley flakes |
| 3 | Whole chicken breasts; boned, halved and skinned | |
| 1 | cn | Tomato sauce; (15 Oz) |
| 6 | sl | Mozzarella cheese |
| 12 | oz | Fine spaghetti; cooked and drained |
INSTRUCTIONS
Blend butter, Parmesan cheese, basil, garlic powder, 1/8 teaspoon pepper and parsley flakes with a fork until well mixed. Slit a pocket in each chicken breast half, stuff with cheese mixture and fasten with a toothpick Place chicken breasts in a 2 quart oblong casserole. Sprinkle with remaining pepper. Pour tomato sauce over chicken. Cover with wax paper. Microwave at medium high (70%) until chicken is tender, 1 6 to 1 8 minutes. Top with Mozzarella cheese slices. Microwave at medium high (70%) until cheese melts, 2 to 3 minutes. Serve over spaghetti. Makes 6 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary" <diane@keyway.net> on Nov 7, 1997
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