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Ingredients
- 4 boneless, skinless chicken breast halves (1-1 1/4 lb)
- 4 bacon slices, cooked and crumbled
- 2 oz sharp cheddar cheese, cut into 4 pieces
- 1/2 t salt
- 1/4 t pepper
- 1/4 t paprika (opt)
- 1 T olive oil
- 1 T cornstarch
- 2/3 c reduced sodium chicken broth
- 2 T finely chopped parsley
Details
Servings 4
Cooking time 30mins
Preparation
Step 1
With sharp knife, cut a pocket into thickest side of each chicken breast. Stuff each half tiwth 1/4 of bacon and piece of cheese. Seal with toothpick. Sprinkle chicken with salt, pepper & paprika. Heat oil in large nonstick skillet over medium high heat. Add chicken and cook 4 min per side, until browned. Reduce heat to medium-low; cover and cook 10 min until chicken is cooked through. Remove from skillet and cover loosely with foil to keep warm. Stir cornstarch into chicken broth with fork until dissolved. Add to skillet and bring to boil, scrapping up browned bits on bottom. Cook 3 min until thickened. Add chopped parsley. To serve, spoon sauce over chicken.
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