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Bacon and Cheese Stuffed Chicken and Pasta
Ingredients
4 boneless skinless chicken breast halves, pounded ¼-inch thick
1 cup shredded mozzarella cheese
4 slices bacon, crisp-cooked and crumbled
1/4 cup chopped parsley
1 egg, slightly beaten
1/2 cup Italian seasoned dry bread crumbs
1 jar spaghetti sauce
1 package (12 ounces) spaghetti, cooked
Freshly grated Parmesan cheese
Directions
Divide the bacon, cheese and parsley between the four chicken breasts. Roll up and secure with toothpicks. Dip the rolled chicken breast into the egg, and then roll in the breadcrumbs.
Heat a small amount of oil in a skillet. Cook the chicken until browned on all sides and almost cooked through. Add the spaghetti sauce and bring to boil. Reduce heat, cover, and cook about seven minutes.
Suggestions
Serve over hot cooked spaghetti. Top with freshly grated Parmesan cheese.