1/2 pound skinless, boneless chicken breast halves - peeled
1 cup chopped onions
1 tablespoon olive oil
salt and pepper to taste
3 cloves garlic, peeled and cored
1 teaspoon dried basil
1/4 pound bacon, cut into 4 pieces
1 1/4 cups shredded mozzarella cheese
salt to taste
1 (8 ounce) can tomato paste
1 (4 ounce) package chopped fresh spinach (optional)
In a medium stockpot, heat olive oil while mixing away to melt margarine. Add chicken, onions, 1 tablespoon olive oil and salt, pepper and garlic and saute for 30 minutes.
Add bacon bits to skillet. Cook over medium heat for 35 minutes on each side or until evenly brown. Remove from pan and place in 3 ramekins.
Add chicken mixture and mozzarella cheese to skillet, stirring constantly, until chicken and cheese are coated. Remove bacon pieces and mozzarella cheese from skillet.
Stuff each piece of chicken and cheese mixture with 1 teaspoon basil. Stuff remaining cheese pieces with chicken mixture. Spoon chicken mixture over chicken and cheese. Knead slightly with hand. Place cracker under skillet so that liquid area browns in spots. Simmer over medium heat for 10 minutes.
Remove chicken from skillet and place in a paper bag. Let marinate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from marinade and shred with back of knife. Spoon chicken mixture into a baking dish. Spoon pasta onto each breast. Brush cheese over breasts. Spread noodles and other meat over breasts.
Bake in preheated