Fontina & Bacon-Stuffed Chicken Breasts

• 4 boneless skinless chicken breast halves about 1-1/4 lbs.
• 1/2 cup cheese or mozzarella cheese about 2 oz.
• 2 slices bacon, crisp-cooked and crumbled
• 2 tablespoons fresh basil leaves finely chopped
• 1 tablespoon Bertolli(R) Classico Olive Oil
• 1/2 cup italian seasoned dry bread crumbs
• 4 cups baby spinach leaves
• 2 tablespoons water
• 1 jar bertolli four chees rosa sauc
• 1 clove garlic finely chopped
• 8 ounces fettuccine cooked and drained

1. Preheat oven to 375u0b0.
2. Make deep 1-inch-long cut with knife parallel to cutting board inside of each chicken breast half to form pocket. Combine cheese, bacon and basil in small bowl. Evenly stuff pockets with cheese mixture, then press edges together to seal. Brush chicken with Olive Oil, then dip in bread crumbs, turning to coat. Arrange chicken on baking sheets. Bake 20 minutes or until chicken is thoroughly cooked.
3. Meanwhile, cook spinach, water and garlic in 12-inch nonstick skillet over medium-high heat until spinach is wilted. Stir in Sauce and heat through. To serve, arrange hot fettuccine on serving platter, then top with sauce mixture and chicken. Garnish, if desired, with additional chopped basil.

chicken, cheese, bacon, fresh basil, olive oil, italian seasoned dry bread crumbs, baby spinach, water, chees rosa, garlic

Taken from www.yummly.com/recipe/Fontina-_-Bacon-stuffed-Chicken-Breasts-2105270 (may not work)