Ingredients Jump to Instructions ↓

  1. 6 slices bacon

  2. 1 tablespoon butter

  3. 1 onion, chopped

  4. 3 cloves garlic, minced

  5. 1/2 cup soft whole wheat bread crumbs

  6. 1 egg, beaten

  7. 1 cup shredded provolone cheese

  8. 8 boneless, skinless chicken thighs

  9. Salt and pepper to taste

  10. 1/4 cup flour

  11. 2 tablespoons olive oil

  12. 1 cup sliced mushrooms

  13. 1 (14 1/2-ounce) can diced tomatoes, undrained

  14. 1 (8-ounce) can tomato sauce

  15. 1 teaspoon dried Italian seasoning

  16. 1 (16-ounce) package spaghetti pasta, cooked and drained

  17. 1/2 cup shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In large skillet, cook bacon until crisp. Remove bacon to paper towels to drain, crumble, and set aside. Drain skillet; do not wipe pan.

  2. Add butter to skillet; cook onion and garlic until tender, about 6-7 minutes. Place in medium bowl; add bread crumbs, bacon, and egg and mix. Stir in provolone cheese.

  3. Preheat oven to 350 degrees F. Place chicken thighs on work surface, smooth side down. Sprinkle with salt and pepper. Divide bacon mixture among chicken; fold over and secure with toothpicks. Dredge chicken in flour.

  4. In same skillet, heat olive oil over medium heat. Add chicken; cook 2-3 minutes on each side until browned. Place in 3-quart baking dish.

  5. Add mushrooms to skillet; cook and stir until tender. Add tomatoes, tomato sauce, and Italian seasoning; simmer 5 minutes. Pour over chicken.

  6. Bake chicken, covered for 1 hour until chicken is cooked. Uncover, sprinkle with Parmesan cheese, and bake 15 minutes longer. Cook pasta during this last 15 minute time period. Serve chicken and sauce with cooked pasta. Serves 4-6


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