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Bacon Chicken Rolls


  • 4 to 6 boneless, skinless chicken breasts
  • 1/4 cup butter or margarine
  • 1 1/2 cups Italian bread crumbs
  • 6 slices bacon, cooked and crumbled
  • 1 bunch green onions, chopped
  • 1 green bell pepper, chopped
  • 1 (16 ounce) jar creamy Alfredo sauce


  1. Flatten chicken breast pieces and dredge in butter or margarine, then into bread crumbs.
  2. Place on platter.
  3. Mix cooked, crumbled bacon, green onions and bell pepper together, and spoon into center of each chicken breast.
  4. Fold chicken over and secure with a wooden pick.
  5. Place chicken rolls into slow cooker. Pour 1/2 jar of sauce over all .
  6. Cook on LOW for 8 hours. During the final 30 minutes of cooking, pour on remaining sauce.
  7. Serve with rotini pasta.

Yield: 4 to 6 servings

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