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BACON & CHEESE STUFFED CHICKEN ALFREDO
Save time by purchasing chicken breasts which have already been pounded. They're often labeled as ''cutlets''.
Ingredients
- 4 boneless, skinless chicken breast halves (about 1 lb.), pounded 1/4-inch-thick
- 1 cup shredded part-skim mozzarella cheese (about 4 oz.)
- 4 slices bacon, crisp-cooked and crumbled
- 1 egg, slightly beaten
- 1/3 cup Italian seasoned dry bread crumbs
- 2 Tbsp. olive oil
- 1 jar (1 lb.) Ragu® Cheesy Classic Alfredo Sauce
- 1/4 cup chicken broth
Directions
- Evenly top each chicken breast with cheese and bacon. Roll up and secure with wooden toothpicks. Dip chicken in egg, then bread crumbs.
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning occasionally. Stir in 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.
Preparation time: 15 Minute(s)
Cook time: 30 Minute(s)
Servings: 4
Cook time: 30 Minute(s)
Servings: 4
