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LOCATION: Recipes >> Poultry >> Bacon Cheese 02

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Bacon and Cheese Stuffed Chicken
Servings: 4

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

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.


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