Bacon and Cheese Stuffed Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe comes from the Schoolhouse Cookbook, 2001. Sounds like a great chicken dish ! Ingredients:
4 boneless skinless chicken breasts |
4 slices bacon, cooked and crumbled |
2 ounces cheddar cheese, cut into 4 pieces |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
1 tablespoon olive oil |
1 teaspoon cornstarch |
2/3 cup chicken broth |
2 tablespoons parsley, finely chopped |
Directions:
1. With a sharp knife, cut a pocket into the thickest side of each breast.
2. Stuff each half with 1/4 of bacon and a piece of cheese.
3. Seal with a toothpick.
4. Sprinkle chicken with pepper and paprika.
5. Heat oil in a large skillet on medium high heat.
6. Add chicken and cook 4 minutes per side, until browned.
7. Reduce heat to medium low, cover and cook 10 minutes, until cooked through.
8. Remove from skillet and keep warm.
9. Stir cornstarch into chicken broth until dissolved.
10. Add to skillet and bring to a boil, scraping up browned bits on bottom of skillet.
11. Cook 3 minutes until sauce thickens.
12. Add parsley.
13. To serve, spoon sauce over chicken.
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