Bacon Wrapped Jambalaya Stuffed Chicken |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Found this recipe in April/2008 EveryDay with Rachael Ray Magazine. Posting for safe keeping! I've always got left over cornbread! Ingredients:
8 slices thick-cut bacon |
1 onion, finely chopped |
1 celery rib, finely chopped |
1/2 red bell pepper, chopped |
4 ounces shrimp, peeled, deveined and chopped |
1 cup crumbled cornbread |
4 boneless skinless chicken breasts (approx 6oz each) |
Directions:
1. In a large skillet, cook the bacon over med heat turning often, until half cooked approx 3 minutes.
2. Transfer to a paper towel lined dish.
3. Add the onion, celery and bell pepper to the skillet and cook until softened, about 3 minutes.
4. Stir in the shrimp and cook approx 2 minutes until shrimp is opaque.
5. Stir in the cornbread; season with salt and pepper.
6. Cut a 2 inch wide slit through the center of each chicken breast, beginning from the thicker side and cutting horizontally toward the center to make a pocket.
7. Fill each with one quarter of the stuffing; press the opening to seal.
8. Place 2 strips of bacon on a work surface.
9. Lay chicken breast crosswise on the strips and wrap the bacon around the breast; secure with toothpicks.
10. Wipe out the skillet and heat over med heat.
11. Add the wrapped chicken and cook for 3 minutes.
12. Turn the chicken, cover the pan with a lid and cook, turning once or twice, until th bacon is crisp and the chicken is cooked through - approx 5 minutes.
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