Parmesan Stuffed Chicken with Pasta

• 2 thick chicken breasts
• about 1/2 cup Italian bread crumbs, or enough to coat chicken,
• 1/2 cup grated parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1 Tablespoon butter
• 1/2 cup chopped onion
• 8 oz. tomato sauce
• 6 oz. tomato paste
• 2 teaspoon dried basil
• 1 teaspoon dried oregano
• 1-2 cloves of garlic (depending on your preference)
• 6-8 oz. pasta of your choice (fettucine works well)

Instructions:
Preheat oven to 325 F. In one saucepan, bring water to a boil, add pasta, cook until tender. Drain. In another saucepan, cook onion in butter, you may need to add more while cooking. When onion is tender, add tomato sauce, tomato paste, basil, oregano, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer. In the meantime, cut the chicken breasts lengthwise, about half way into the breast, to form a pocket. It helps if the breasts are partially frozen. Stuff with half of the mozzarella and parmesan cheeses. You might need to use toothpicks to hold it together while cooking. Coat the chicken with the bread crumbs. Place in a lightly oiled 9x9 baking dish. Bake for about 15-20 minutes, remove from the oven, and top with the tomato sauce and the remaining cheese. Continue to cook until the chicken is no longer pink, about 10-15 minutes. Serve the chicken over the drained pasta. This goes great with french bread and corn on the cob.