4 lg. chicken breasts, skinless, boneless
Salt & pepper
1 (8 oz.) container Ricotta cheese
2 tbsp. ripe olives, chopped
2 tbsp. Italian parsley
2 tbsp. onion
1/2 tsp. garlic salt
1 (14 1/2 oz.) can pasta sauce
1 c. Mozzarella cheese, shredded

Cut a pocket lengthwise in each breast, starting with the thick side and cutting 3/4 of the way through the width of each breast. Season inside and out with salt and pepper. Combine Ricotta cheese with olives, parsley, onion and garlic salt. Place approximately 1/4 cup of this filling into the pocket of each breast. Put stuffed breasts into a 9 x 13 inch baking pan and cover with pasta sauce. Bake at 350 degrees for 35 to 40 minutes or until done. Sprinkle with Mozzarella cheese and return to oven 3 minutes to melt cheese. Serve over pasta. Serves 4.