Ingredients

• 4 Slices Applewood Smoked Bacon, chopped
• ½ (8 Oz.) Package Sliced White Mushrooms
• 1 Green Bell Pepper, chopped
• 1 tsp Italian Seasoning
• 4 Boneless Skinless Chicken Breast Fillets, thawed if necessary
• ½ Cup Marinara Sauce
• ¼ (16 Oz.) Package Fresh Mozzarella Cheese, shredded

Instructions

1. Preheat oven to 400°F; line rimmed baking pan with aluminum foil. In large skillet, cook bacon over medium-high heat 7 minutes or until crisp, stirring frequently; with slotted spoon, transfer to paper towel-lined plate.
2. Remove and discard all but 1 tablespoon drippings remaining in skillet; add mushrooms, pepper and seasoning. Cook vegetables over medium-high heat 5 minutes or until tender, stirring occasionally; stir in bacon. Makes about 1½ cups.
3. Place chicken breasts between plastic wrap on cutting board; with flat end of meat mallet, pound to ½-inch thick. Remove plastic wrap; transfer chicken to prepared pan. Top chicken with sauce, cheese and bacon mixture; roast 15 minutes or until internal temperature reaches 165°F and cheese is melted.