Stuffed Chicken Breasts Italiano

I'm trying to cook more meals while I'm living at home. I have time, I don't have to pay for the ingredients, and I don't have to cook for just one person. It's a win win situation. Here's what I tried out yesterday.
Stuffed Chicken Breasts Italiano and Bloomin' Onion Bread.

I was slightly uncertain about how things would turn out as I was preparing the main dish. But it was really good actually. And easy.

Stuffed Chicken Breasts Italiano

 4 lg skinless, boneless chicken breasts

salt and pepper to taste

8 oz. container ricotta cheese 

2 T each of chopped ripe olives, Italian parsley, and chopped onion

1/4 tsp. garlic salt

1 can Prego pasta sauce

1 C. shredded mozzarella cheese

1 pkg. (12 oz) fettuccine pasta, cooked and drained

Carefully slit a lengthwise "pocket" in each chicken breast, starting at the thick side, and cutting approximately 3/4 of the way through the width of each breast. Season the inside and outside of each breast with salt and pepper. Meanwhile, combine ricotta cheese with olives, parsley, onion and garlic salt. Place approximately 1/4 C. of this filling into the pocket of each chicken breast. Arrange stuffed chicken breasts in a 9X13 baking pan and cover with pasta sauce. Bake at 350 degrees for 35-40 minutes or until chicken is done. Sprinkle mozzarella cheese over top; return to oven for 2-3 minutes or until cheese melts. Serve on fettuccine pasta, garnished with sprigs of Italian parsley, if desired. 

So the recipe said it serves 4 but that's only if you each eat one of those huge chicken breasts. I'm going to say it feeds more around 8 people or so. 

The Bloomin' Onion Bread recipe was found here at this site. I'm not really a fan of sourdough bread but this was fantastic. We didn't use poppy seeds and it turned out just fine. The trick though is cutting the bread. It's a pain. Also serving it proves slightly tricky but eventually everyone just rips pieces off for themselves.