Mozzarella and Bacon Stuffed Chicken Breasts

We got this recipe from the Bertolli box along with the free jars of Bertolli sauce.  This was the first recipe that we tried and it was delicious.  It is very high calorie, but a quarter portion was enough for me.
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Mozzarella and Bacon Stuffed Chicken Breasts
adapted from Bertolli

  • 4 boneless skinless chicken breasts
  • 1/2 cup shredded mozzarella cheese
  • 2 slices of bacon, crumbled
  • 2 Tbsp chopped fresh basil leaves
  • 1 Tbsp olive oil
  • 4 cup spinach leaves
  • 2 Tbsp water
  • 1 clove garlic, chopped
  • 1 jar Bertolli Four Cheese Rosa Sauce
  • 8 ounces spaghetti

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.

Nutritionals(4 servings): Cals: 798, Fat: 29, Carb: 49, Fiber: 2.5, Protein: 80
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