10 oz. Swiss cheese, shredded
2 eggs, lightly beaten
3 tbsp. seasoned bread crumbs
3 tbsp. parsley
1/4 tsp. salt
1/8 tsp. pepper
Pinch nutmeg
6 lg. boneless chicken breasts, about 2 lbs. pounded thin
2 tbsp. vegetable oil
1 (32 oz.) jar Ragu chunky garden-style spaghetti sauce with green peppers and
mushrooms

In a medium bowl thoroughly combine cheese, eggs, bread crumbs, parsley, salt, pepper and nutmeg. Place 1/4 cup cheese mixture in the center of each chicken breast. Roll and secure with toothpicks. In a large skillet thoroughly brown chicken on all sides in hot oil. Drain fat. Pour spaghetti sauce over chicken. Cover. Simmer 45 minutes or until chicken is done. We like the sauce over potatoes or spaghetti.