Bacon and Cheese Stuffed Chicken

Source: Jan Taylor

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1 cup shredded mozzarella cheese (about 4 ounces)
4 slices bacon, crisp-cooked and crumbled
1 egg, slightly beaten
1/2 cup Italian seasoned dry bread crumbs
2 tablespoons olive or vegetable oil
1 jar pasta sauce (your own of course)
1 cup chicken broth
8 ounces linguine or spaghetti, cooked and drained
Salt and pepper if desired

Evenly top each chicken breast half with cheese and bacon. Roll up and secure with wooden picks. Dip chicken in egg, then bread crumbs.

In 12-inch skillet, heat oil over medium heat and brown chicken, turning occasionally. Stir in pasta sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes or until chicken is no longer pink.

To serve, arrange chicken and sauce over hot linguine.

Serves 4.