CHICKEN BREASTS ITALIANO

l/2 cup butter/margarine
l/2 cup grated Parmesan cheese
l/2 tsp. basil
l/4 tsp. garlic powder
l/4 tsp. pepper (divided)
3 tbsps. dried parsley flakes
3 each whole chicken breasts, boned, skinned & halved
6 each slices or grated mozzarella cheese
l lb. l5 oz. can tomato sauce
l2 oz. fine spaghetti, cooked
Blend l/4 cup butter, Parmesan cheese, basil, garlic powder, l/8 tsp
pepper and parsley flakes with a fork until well blended. Split a
pocket in each chicken breast half, stuff with Parmesan cheese
mixture and fasten with a toothpick. Brown chicken in remaining
butter in skillet till meat turns white. Sprinkle with salt and
remaining pepper. Add tomato sauce and simmer for 30 mins. Top with
mozzarella cheese and continue cooking until cheese is melted.
Serve over spaghetti. Makes 6 servings. Prodigy