Bacon and Cheese Stuffed Chicken

By Addie

Ingredients

• 4 boneless, skinless chicken breast halves
• 4 slices bacon, cooked and crumbled
• 2 ounces sharp Cheddar cheese, cut into 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

Preparation

Step 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. 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.