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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I'm getting ready to try this one out on my boyfriend and his buddy... I hope they like it, because I know I will! Its relatively simple with just a few ingredients, not to frou-frou but not too bland either. Ingredients:
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 |
Directions:
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!).
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