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Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Yield: Serves: 4
• 29 people call this recipe a favorite
• Rating: (1 rating)

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Ingredients

• 4 (4 to 5 oz.) boneless, skinless chicken breast halves
• 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Italian Pasta Cheese, divided
• 2 Tbsp. Dijon or hot Dijon mustard
• 1/2 cup sourdough or multi-grain fresh breadcrumbs*
• 6 oz. linguini pasta, uncooked, broken in half
• 1-1/2 cups spicy tomato basil pasta sauce

Directions

1. Use a sharp knife to cut a horizontal pocket in side of each chicken breast, taking care not to cut through to other side (or have your butcher do this for you). Stuff 2 tablespoons cheese into each chicken breast; place on a foil-lined shallow baking sheet. Spread mustard over tops of chicken. Sprinkle breadcrumbs evenly over chicken. Bake in a preheated 375°F oven 25 minutes.
2. Meanwhile, cook linguini according to package directions; drain in colander. Add sauce to same pot; heat over medium heat until hot. Return linguini to pot; toss with sauce.
3. Sprinkle 1/4 cup cheese over cooked chicken; return to oven and bake 2 minutes or until cheese is melted. Add remaining cheese to linguini mixture. Toss lightly and transfer to 4 serving plates. Top with chicken.

Helpful Tips

• * For fresh breadcrumbs, process torn bread in a food processor.