Italian Chicken Bracciole

Italian Chicken Bracciole is what I made for dinner, sorry no picture :o( I found the recipe in the Betty Crocker, Best Loved Casserole magazine.

4 slices of bacon, chopped
1/2 cup chopped onion
1 clove of garlic, chopped
1/4 cup Italian style bread crumbs
1/4 cup grated Parmesan Cheese
2 tbs chopped fresh rosemary leaves
1 egg
6 boneless skinless chicken thighs
1 tbs olive oil
1 tbs butter
1 14.5 oz can diced tomatoes with Italian herbs, undrained
3 tbs tomato paste

Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray. In 12-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Reduce heat to low; add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until soft. Remove from heat; stir in bread crumbs. Stir in cheese, rosemary and egg; mix well.

Unfold chicken thighs so inside faces up. Spoon stuffing over thighs, about 2 tablespoons each. Fold over, and secure with toothpicks. In same skillet, heat olive oil and butter. Cook thighs in skillet 2 minutes per side, until brown. Place in baking dish. In medium bowl, mix diced tomatoes and tomato paste. Pour over chicken.

Cover with foil. Bake 1 hour to 1 hour 15 minutes or until thermometer inserted in center of chicken stuffing reads 165°F. Serve over cooked spaghetti if desired.


Tips
To complete the meal, serve with hot cooked pasta. (I used mini bow ties)