Bacon and Cheese Stuffed Chicken
Source of Recipe
Sunday Dinner
List of Ingredients
4 Boneless, skinless chicken breast halves (1to1 1/4 lbs)
4 Bacon slices, cooked and crumbled
2 oz. Sharp cheddar cheese, cut into 4 pieces
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Paprika (optional)
1 Tbs. Olive oil
1 tsp. Cornstarch
2/3 cup Reduced-sodium chicken broth
2 Tbs. Finely chopped parsley
Recipe
1. With a sharp knife, cut a pocket into the thickest side of each
chicken breast.
2. Stuff each half with 1/4 of the bacon and a piece of cheese.
3. Seal with a toothpick.
4. Sprinkle chicken with salt, pepper and paprika.
5. Heat oil in large nonstick skillet over medium-high heat.
6. Add chicken and cook 4 minutes per side, until browned.
7. Reduce heat to medium-low; cover and cook 10 minutes until
chicken is
cooked through.
8. Remove from skillet and cover loosely with foil to keep warm.
9. Stir cornstarch into chicken broth with a fork until dissolved.
10.Add to skillet and bring to a boil, scrapping up browned bits on
bottom of skillet.
11.Cook 3 minutes, until sauce is thickened.
12 Add chopped parsley.
13.To serve, spoon over chicken.
Serves 4
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