6 chicken breast halves
3/4 c. butter, softened
1/3 c. sliced green onions
1/4 c. chopped fresh parsley
3 1/2 tbsp. Dijon mustard
12 oz. fettuccine
Garnish: parsley sprigs

Loosen skin from beast halves, forming a pocket without detaching skin. Set aside.

Combine butter and next 3 ingredients, mixing well. Place 1 1/2 tablespoons butter mixture under skin of each piece of chicken; reserve remaining mixture. Place chicken skin side up, in a lightly greased 13x9x2 inch baking dish. Bake at 350 degrees for 1 hour, basting occasionally with drippings.

Cook fettuccine in Dutch oven according to package directions; drain and return to pot. Add remaining butter mixture, tossing well. Serve with chicken. Garnish, if desired. Yield: 6 servings.