Bacon and Cheese Stuffed Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 boneless skinless chicken breast halves (1to1 1/4 lbs) |
4 slices bacon, 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 parsley, finely chopped |
Directions:
1. 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.
2. Sprinkle chicken with salt, pepper and paprika.
3. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
4. Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
5. Remove from skillet and cover loosely with foil to keep warm.
6. Stir cornstarch into chicken broth with a fork until dissolved.
7. Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
8. Add chopped parsley.
9. To serve, spoon over chicken.
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