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Bacon Chicken Roll

4 to 6 boneless, skinless chicken breast fillets
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-oz. ) jar Creamy Alfredo sauce


Flatten boneless, skinless chicken breast pieces and dredge in butter or margarine, then into bread crumbs. Place on platter.

Mix cooked, crumbled bacon, green onions and bell pepper together and spoon into center of each chicken fillet. Fold chicken over and secure with kitchen string or toothpicks.

Place chicken rolls into slow cooker and pour 1/2 jar of sauce over all and cook on low for 8 hours. During the final 30 minutes of cooking, pour on remaining sauce.

Serve with rotini pasta.

Serves 4 to 6.

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