boneless, skinless chicken breast halves (about 1-1/4 pounds), pounded 1/4 inch thick
1
cup shredded mozzarella cheese (about 4 ounces)
4
slices bacon, crisp-cooked and crumbled
1
egg, lightly beaten
1/2
cup Italian seasoned dry bread crumbs
2
tablespoons olive oil
1
jar (1 pound 10 ounces) RAGÚ® Chunky Pasta Sauce
1
cup chicken broth
8
ounces linguine or spaghetti, cooked and drained
Prep Time
20 minutes
Cook Time
30 minutes
1. Evenly top each chicken breast half with cheese and bacon. Roll up and secure with wooden toothpicks. Dip chicken in egg, then bread crumbs.
2. In 12-inch nonstick skillet, heat olive oil over medium heat and brown chicken, turning occasionally. Stir in Ragú Pasta Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes or until chicken is thoroughly cooked.
3. To serve, arrange chicken and sauce over hot linguine. Garnish, if desired, with chopped fresh basil or parsley.
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