Fontina and Bacon-Stuffed Chicken Breasts

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  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

1/2 cup shredded fontina or mozzarella cheese (about 2 oz.)

2 slices bacon, crisp-cooked and crumbled

2 Tbsp. finely chopped fresh basil leaves

1 Tbsp. olive oil

1/2 cup Italian seasoned dry bread crumbs

4 cups baby spinach leaves

2 Tbsp. water

1 clove garlic, finely chopped

1 jar Bertolli® Four Cheese Rosa Sauce

8 ounces fettuccine, cooked and drained


  1. Preheat oven to 375 degrees.
  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.