Chicken Rollatini

• 4 chicken breasts
• 1 (12 ounce) package bacon
• 8 cheese slices (Provolone, swiss, american, whatever you fancy...)
• 1 egg
• 1/4 cup milk
• 1 cup saltine crackers, crushed or 1 cup breadcrumbs
• 1 teaspoon rosemary
• 3 tablespoons oil
• 1 lb pasta (I used Rotelle style)
• 1 cup frozen peas, thawed
• 1 (8 ounce) jar alfredo sauce

1. Slice chicken breasts crosswise into 1/4" slabs (lay breast flat on cutting board, with knife parallel to board, slice across but stop short by 1/4". Repeat starting at opposite side to make one long slab of 1/4" thick chicken.).
2. Flatten out chicken, lay out bacon slices to cover chicken, then cover with cheese slices.
3. Roll Chicken/bacon/cheese up and slice into 1/2" rounds and secure with toothpicks.
4. In separate bowls, combine egg & milk; crackers & seasoning.
5. In skillet/saucepan, heat the oil.
6. Dip the chicken pieces into the egg/milk, then coat in crackers/seasoning.
7. Place chicken pieces flat on skillet when oil is properly heated and cook for 10-15 mins or until brown- make sure to turn the chicken so it cooks evenly.
8. Cook pasta as directed.
9. Drain pasta, add peas and toss together.
10. Return pasta/peas to pot, add 1 cup Alfredo sauce and heat.
11. Dish out pasta onto plates, place 4-6 slices of chicken on top (Remove Toothpics!).

chicken breasts, bacon, cheese, egg, milk, saltine crackers, rosemary, oil, pasta, frozen peas, alfredo sauce

Taken from www.food.com/recipe/chicken-rollatini-419231 (may not work)