Stuffed Chicken Breasts and Pasta Rosa

Through Foodbuzz's Tastemaker Program, I received this box of Bertoli sauces.  Talk about  excited and intrigued by the Four Cheese Rosa Sauce and by the Arrabiata sauce.I was very surprised how good the Four Cheese Rosa sauce tasted; it didn't have that "jar" taste that most cream sauces have.

Today you're getting a "two-fer" that is guaranteed to make you drool and reel! 

In a medium bowl, place 1-1/2 cups shredded mozzarella cheese, 1/2 cup Parmigiano-Reggiano cheese, crumble three strips of crispy bacon and 1 tablespoon dried basil.

Mix together with your hands, this is the stuffing for your chicken.

For some reason my grocery store only packages boneless, skinless chicken breasts in packs of 3 or 5...go figure.  This recipe is enough for 5 boneless, skinless chicken breasts.  Cut a pocket into the chicken and coat the chicken breast in extra virgin olive oil.  Place about a tablespoon of the cheese mixture into the pocket.  No need to fasten with a toothpick.

Very carefully, set the stuffed chicken breast into a bowl with Italian breasd crumbs and coat the chicken with the bread crumbs.  Place the breaded chicken on a prepared baking sheet (sprayed with non-stick cooking spray).  Place the chicken in a 400 degree oven for 35 to 40 minutes. 

While the chicken is baking, cook 1 lb. of your favorite pasta.  I used penne rigate for this dish.  Once the pasta is cooked and drained, return it to the pot  and pour one jar of Bertoli's Four Cheese Rosa pasta sauce and fold into pasta to thoroughly coat.

Your family will worship the ground you walk-on.

They will sing your praises until it's time for dessert...really.