- 25 mins
5/5
(1 Votes)
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
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.
You'll also love
-
Heart of Palm Salsa (aka Avocado... 5/5 (3 Votes) -
Peached Whale 5/5 (1 Votes)
You'll also love
-
Sweet Peas, Mint and Sausage 5/5 (1 Votes) -
PORK ADOBADA I 5/5 (1 Votes)