Bacon and Cheese Stuffed Chicken

Luckytrim

Grill Master
Gold Site Supporter
Bacon and Cheese Stuffed Chicken

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.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Copied, saved, and printed out for next weekend, Lucky!

Thanks!

Lee

P.S. Great signature! LOL!
 
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