For the filling:
1 (10 ounce) package of frozen spinach
1 (15 ounce) package ricotta cheese
1 1/2 cups of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 tablespoon of Italian Seasoning
1 tablespoon of chives
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 eggs
For the sauce:
1/2 pound of bacon
6 tablespoons of butter
3 cups of heavy cream
1 1/2 cups of Parmesan Cheese
1/4 teaspoon of pepper
A pinch of nutmeg
For the chicken:
3 boneless skinless chicken breasts
2 eggs
1 cup of Italian Seasoned Bread Crumbs
1/2 cup of vegetable oil
In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels. Allow to cool. Crumble the bacon. Set aside.
In the same skillet along with the bacon drippings, add 6 tablespoons of butter. Slowly add the heavy cream. Heat over medium heat until the mixture begins to bubble. Remove from heat. Add the Parmesan Cheese, pepper and nutmeg. Mix well. Set aside.
Cook the pasta according to the package directions just until al dente (about 5 minutes). Drain.
Preheat oven to 350 degrees F.
Put all of the filling ingredients in a medium bowl. Mix until well blended. Stuff each of the manicotti shells with equal amounts of the filling. Pour 1/2 of the sauce into the bottom of a 9 x 13 glass baking dish. Lay the manicotti on top of the sauce. Pour the remaining sauce on over the manicotti. Bake at 350 for 30 minutes.
While the manicotti is baking, heat a heavy skillet with the 1/2 cup of vegetable oil over medium heat.
In a large shallow dish, scramble the two eggs.
On a plate place the 1 cup of bread crumbs.
Cut each of the chicken breasts in half. Dip each in the egg and then dredge in the bread crumbs.
Brown both sides of the chicken in the oil. Drain on paper towels.
Remove the manicotti from the oven and allow to sit for at least 10 minutes before serving. Serve the manicotti next to the chicken and drizzle some of the sauce on top of the chicken. Top with some of the crumbled bacon.
bacon recipe courtesy of: Mamas-Southern-Cooking.com, Georgia
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