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    Bacon and Cheese Stuffed Chicken


    Source of Recipe


    Penny

    List of Ingredients




    Bacon and Cheese Stuffed Chicken from Penny

    4 Boneless, skinless chicken breast halves
    4 Bacon slices, cooked and crumbled
    2 ounces Sharp cheddar cheese, cut into 4 pieces
    1/2 teaspoon Salt
    1/4 teaspoon Pepper
    1/4 teaspoon Paprika (optional)
    1 tablespoon Olive oil
    1 teaspoon Cornstarch
    2/3 cup Reduced-sodium chicken broth
    2 tablespoons Finely chopped parsley

    Recipe



    With a sharp knife, cut a pocket into the thickest side of each chicken
    breast.

    Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a
    toothpick. Sprinkle chicken with salt, pepper and paprika. Heat oil in
    large nonstick skillet over medium-high heat. Add chicken and cook 4
    minutes per side, until browned. Reduce heat to medium-low; cover and
    cook 10 minutes until chicken is cooked through. Remove from skillet and
    cover loosely with foil to keep warm. Stir cornstarch into chicken broth
    with a fork until dissolved. Add to skillet and bring to a boil,
    scrapping up browned bits on bottom of skillet.

    Cook 3 minutes, until sauce is thickened. Add chopped parsley. To serve,
    spoon over chicken. Yield: 4 servings.

 

 

 


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