Bacon n Cheddar Stuffed Chicken Breasts
Source of Recipe
Terri B.
List of Ingredients
4 skinless boneless chicken breast halves
4 bacon slices, cooked and crumbled (I cooked mine then crumbled each as I was ready to stuff)
2 ounces sharp cheddar cheese, cut into 4 pieces (next time I'll go with shredded instead -- easier to stuff)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika (optional)
1 tablespoon olive oil
1 teaspoon cornstarch
2/3 cup chicken broth (I used packaged stock instead)
2 tablespoon parsley, finely chopped.Recipe
1. With sharp knife, cut pocket into thickest side of each breast. Stuff each with 1/4 of the bacon and a piece of cheese. Seal with toothpick (I used 2/breast). Sprinkle with salt, pepper, and paprika. (I didn't measure; I just seasoned it until it looked right.)
Heat oil in nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side (this is just to give it some color, not cooking thru yet). Reduce heat to medium low; cover and cook 10 minutes until chicken is cooked through. (I had some problem with the cheese leaking out.) Remove from skillet; remove toothpicks, and cover loosely with foil to keep warm.
Stir cornstarch into chicken broth with fork until dissolved. Add to skillet and bring to boil, scraping up browned bits on bottom of skillet. Cook 3 minutes until sacue is thickened, then add parsley. When serving , spoon sauce over chicken.
|
|
member logon
