The Best Stuffed Chicken Parmesan Ever - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1 cup Italian dressing
1 tablespoon olive oil
4 cups Baby Spinach
6 slices bacon, cooked and crumbled
1 teaspoon minced garlic (to taste)
2 cups mozzarella cheese
2 cups spaghetti sauce
1 egg, lightly beaten
2 cups Italian seasoned breadcrumbs
2 tablespoons butter, melted

Preparation

Marinate the chicken breasts in the italian dressing overnight.
In a wok or lg frying pan saute spinach in olive oil until all of it is wilted, transfer to a mixing bowl and add bacon, garlic and 1 Cup mozzarella cheese. Set aside.
Pre heat oven to 350.
Pound each chicken breast out evenly to 1/4\" thick.
Pour 1 Cup spaghetti sauce on bottom of a 9x13 pan and spread evenly.
Put 1/4 of spinach mixture in the center of the first breast and roll chicken breast up carefully securing with toothpicks. Repeat with three remaining chicken breasts.
Brush each breast with some beaten egg and coat with breadcrumbs.
Place in the pan and drizzle melted butter over each breast.
Place pan in oven and bake for 25-30 minutes or until chicken is no longer pink.
Take out of oven, remove the toothpicks ( I use a fork to apply light pressure to the chicken while pulling the toothpick out), and pour 1/4 cup spaghetti sauce over each breast and put 1/4 cup mozzarella cheese over sauce.
Return to oven and additional 5-10 minutes to melt the cheese.
Serve immediately. Good with pasta or roasted potatoes and steamed whole green beans.