Italian Chicken Rollatini



  • 4 boneless skinless chicken breast halves (pounded 1/4 inch thick,about 1-1/4 lbs.))
  • 1 cup shredded mozzarella cheese (about 4 oz)
  • 4 slices bacon, crisp-cooked and crumbled
  • 1 eggs (lightly beaten)
  • 1/2 cup fresh breadcrumbs
  • 2 tablespoons Bertolli® Classico Olive Oil
  • 1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
  • 1 cup chicken broth
  • 8 ounces linguine (or spaghetti, cooked and drained)


  1. Evenly top each chicken breast half with cheese and bacon. Roll up and secure with wooden toothpicks. Dip chicken in egg, then bread crumbs.
  2. Heat olive oil in 12-inch nonstick skillet over medium heat and brown chicken, turning occasionally. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes or until chicken is thoroughly cooked.
  3. To serve, arrange sauce and chicken over hot linguine. Garnish, if desired, with chopped fresh basil or parsley.
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