 Bacon & Cheese Stuffed Chicken
Makes 4 servings
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Image © Publications International, Ltd.
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Bacon & Cheese Stuffed Chicken
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Ingredients
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4
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boneless, skinless chicken breast halves (about 1-1/4 pounds), pounded 1/4 inch thick
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1
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cup shredded mozzarella cheese (about 4 ounces)
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4
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slices bacon, crisp-cooked and crumbled
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1
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egg, lightly beaten
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1/2
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cup Italian seasoned dry bread crumbs
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2
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tablespoons olive oil
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1
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jar (1 pound 10 ounces) RAGÚ® Chunky Pasta Sauce
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1
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cup chicken broth
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8
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ounces linguine or spaghetti, cooked and drained
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Prep Time
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20 minutes
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Cook Time
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30 minutes
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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.
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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.
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3. To serve, arrange chicken and sauce over hot linguine. Garnish, if desired, with chopped fresh basil or parsley.
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© Unilever
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Printed
from fbnr.com
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