Stuffed with Bacon and Cheese

By á-49759

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

Details

Cooking time 25mins
Adapted from food.com

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.