- Servings: 4
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
Ingredients:
| 4 | Boneless, skinless chicken breast halves (about 1-¼ lbs.), pounded ¼" thick |
| 1 cup | Shredded Mozzarella Cheese, about 4 oz. |
| 4 slices | Bacon, crisp-cooked and crumbled |
| 1 | Egg, slightly beaten |
| ½ cup | Italian Seasoned Dry Bread Crumbs |
| 2 Tbsp | Olive Oil |
| 1 jar | (1 Lb. 10 Oz.) Ragu® Robusto!® Pasta Sauce |
| (i Make My Own Sauce.) | |
| 1 cup | Chicken Broth |
| 8 oz | Linguine or Spaghetti, cooked and drained |
Directions:
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. Heat olive oil in 12-inch nonstick skillet over medium heat and brown chicken, turning occasionally.
Stir in 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.
