10 oz. Swiss cheese, diced
2 eggs, lightly beaten
3 tbsp. seasoned bread crumbs
3 tbsp. chopped fresh parsley
1/4 tsp. salt
1/8 tsp. pepper
Pinch nutmeg
6 lg. boneless chicken breasts (about 2 lbs.) pounded thin
2 tbsp. olive oil or vegetable oil
2 c. 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. Simmer, covered, 45 minutes or until chicken is done.