Petitchef

Mozzarella and bacon stuffed chicken breasts

Main Dish
4 servings
15 min
40 min
Very Easy

Ingredients

Number of serving: 4
4 boneless skinless chicken breasts

1/2 cup shredded mozzarella cheese

2 slices of bacon, crumbled

2 teaspoons chopped fresh basil leaves

1 teaspoons olive oil

4 cups spinach leaves

2 teaspoons water

1 clove garlic, chopped

1 jar Bertolli Four Cheese Rosa Sauce

8 ounces spaghetti

Preparation

  • Preheat oven to 375. Slice each chicken breast through the side to create a pocket.
  • Mix the cheese, bacon and basil in a small bowl and then stuff the pockets with the mixture and press the edges to seal.
  • Brush the chicken with olive oil and place on baking sheets and bake for 20 minutes.
  • Combine the spinach, water and garlic in a nonstick skillet and cook over medium-high heat until the spinach is completely wilted. Stir in the sauce and warm.
  • Combine the cooked spaghetti, sauce mixture and chicken breasts.
  • One (beth sized) serving is about 3 ounces of chicken and 3 ounces of pasta.

Photos

Mozzarella and Bacon Stuffed Chicken Breasts, photo 1Mozzarella and Bacon Stuffed Chicken Breasts, photo 2Mozzarella and Bacon Stuffed Chicken Breasts, photo 3




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