4 boneless, skinless chicken breast halves (about 1 lb.), pounded 1/4 inch thick
1 c shredded part-skim mozzarella cheese (4 oz)
4 slices of bacon, crisp-cooked and crumbled
1 egg, slightly beaten
1/3 c Italian seasoned dry bread crumbs
2 Thsp. Bertolli Classico Olive Oil
2 c Carb Options Alfredo Sauce
1/4 c chicken broth
Instructions
Evenly top each chicken breast with cheese and bacon. ROll up and
secure with wooden toothpicks. Dip chicken in egg, then bread
crumbs.
In 12-inch nonstick skillet, heat olive oil over medium high heat
and brown chicken, turning occasionally. Stir in Alfredo sauce and
broth and bring to a boil over high heat. Reduce heat to low and
simmer, covered, 10 minutes or until chicken is thoroughly cooked.
Originally Submitted
5/3/2009
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