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.
Mozzarella and Bacon Stuffed Chicken Breasts
adapted from Bertolli
Ingredients:
- 4 boneless skinless chicken breasts
- 1/2 c shredded mozzarella cheese
- 2 slices of bacon, crumbled
- 2 T chopped fresh basil leaves
- 1 T olive oil
- 4 c spinach leaves
- 2 T water
- 1 clove garlic, chopped
- 1 jar Bertolli Four Cheese Rosa Sauce
- 8 ounces spaghetti
Instructions:
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
2 comments:
You MAY have just made chicken actually sound appetizing to me. hahaha [nothing against chicken..I just am not the biggest fan the past 1.5yrs, hehe] This sounds really tasty!!! Glad you guys made it back safe + sound. After waiting to get on the plane for 2hrs and then sitting on the plane for another 2hrs...Chris's flight was finally canceled. I'm waiting to hear back, hoping a friend can pick him up..b/c I'm sick and really scared to drive on the roads!
Post a Comment