Stuffed Chicken Breasts - cooking recipe

Ingredients

10 oz. Swiss cheese, diced
2 eggs, lightly beaten
3 Tbsp. bread crumbs
3 Tbsp. chopped fresh parsley
1/4 tsp. salt
1/8 tsp. pepper
pinch of nutmeg
2 lb. boneless chicken breasts (approximately 6 pieces)
2 Tbsp. oil
2 c. chunky garden style tomato sauce (ex: Prego)

Preparation

In a medium bowl, thoroughly combine cheese, eggs, bread crumbs, parsley, salt, pepper and nutmeg.
Place 1/4 cup cheese mixture in the center of each chicken breast.
Roll and secure with toothpicks.
In a large skillet, brown chicken on all sides in hot oil; drain fat.
Pour tomato sauce over chicken.
Simmer, covered, for 45 minutes or until chicken is done.
Serves 6.