Going thru my emails this morning and I came across this recipe sent to me by Bertolli. I love Bertolli products. Check this out. The pictures look delicious on the website so I’m going to have to try and make this and let you know how it taste. If you try it let me know! See recipe and others on their website. www.villabertolli.com/recipes
ITALIAN CHICKEN ROLLATINI
- Serves 4
- prep time: 20 minute(s)
- cook time: 15 minute(s)
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded 1/4-inch-thick
1 cup shredded mozzarella cheese (about 4 oz.)
4 slices bacon, crisp-cooked and crumbled
1 egg, slightly beaten
1/2 cup Italian seasoned dry bread crumbs
2 Tbsp. Bertolli® Classico™ Olive Oil
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1 cup chicken broth
8 ounces linguine or spaghetti, cooked and drained
- Evenly top each chicken breast half 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 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. To serve, arrange sauce and chicken over hot linguine. Garnish, if desired, with chopped fresh basil or parsley.