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4 boneless, skinless chicken breast halves, 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 Tablespoons Olive oil
2 cups Alfredo Sauce
1/4 cup chicken broth
Evenly top each chicken breast with cheese and bacon. Roll up and secure with wooden toothpicks. Dip chicken in egg, then bread crumbs.
In a 12 inch nonstick skillet, heat oil over medium/high heat and brown chicken, turning occasionally. Stir in Alfredo 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.
Makes 4 servings.
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 Tablespoons Olive oil
2 cups Alfredo Sauce
1/4 cup chicken broth
Evenly top each chicken breast with cheese and bacon. Roll up and secure with wooden toothpicks. Dip chicken in egg, then bread crumbs.
In a 12 inch nonstick skillet, heat oil over medium/high heat and brown chicken, turning occasionally. Stir in Alfredo 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.
Makes 4 servings.
