Bacon & Cheese Stuffed Chicken

• 4 boneless skinless chicken breast halves, pounded 1/4 inch thick
• 1 cup mozzarella cheese, shredded
• 4 slices bacon, crisp cooked,crumbled
• 1 egg, slightly beaten
• 12 cup Italian breadcrumbs
• 2 tablespoons olive oil, or vegetable oil
• 1 jar Ragu hearty robusto pasta sauce
• 1 cup chicken broth
• 8 ounces linguine, cooked and drained

1. Evenly top each chicken breast half with cheese and bacon.
2. Roll up and secure with wooden toothpicks.
3. Dip chicken in egg, then bread crumbs.
4. In 12-inch nonstick skillet, heat oil over medium heat and brown chicken, turning occasionally.
5. Stir in Ragu Pasta Sauce and broth.
6. Bring to a boil over high heat.
7. Reduce heat to low and simmer covered 10 minutes or until chicken is no longer pink.
8. To serve, arrange chicken and sauce over hot linguine or spaghetti.
9. Garnish, if desired, with chopped fresh basil or parsley.

chicken breast halves, mozzarella cheese, bacon, egg, italian breadcrumbs, olive oil, hearty robusto, chicken broth, linguine

Taken from www.food.com/recipe/bacon-cheese-stuffed-chicken-15011 (may not work)