CHICKEN MOZZARELLA MANICOTTI

With this recipe you get both your Italian Chicken and your Manicotti Pasta........
Also, you prepare it with uncooked manicotti. Use your favorite tomato pasta sauce.

CHICKEN MOZZARELLA MANICOTTI:

1 ( 26-30 oz) jar tomato pasta sauce OR Your homemade sauce
3/4 cup water
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders (not breaded)
14 uncooked manicotti shells ( 8 oz.)
2 cups shredded mozzarella cheese ( 8 oz.) (more if you like)
Pecorino Romano or Paremesan Reggiano Cheese, grated
Chopped fresh basil leaves, if desired

Heat oven to 350 degrees. Mix pasta sauce, and water in medium bowl. Spread about 1/3 of pasta sauce in ungreased 13 x 9-inch dish. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining sauce evenly over shells, sprinkle with grated Romano or Parmesan cheese. Cover with foil and bake about 1 hour or until shells are tender. Sprinkle with mozzarella cheese. Bake, uncovered about 15 minutes or until cheese melts. Sprinkle with fresh chopped basil.
15 minutes or until cheese is mellted. Sprinkle with basil.

I HAVE ALSO MADE THIS WITH BREADED CHICKEN TENDERS.