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Bacon and Cheese Stuffed Chicken

Delmer Esters's
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Serves/Makes: 4
Ready in: < 30 minutes

  • 4 boneless, skinless chicken breast halves
  • 4 slices bacon, cooked and crumbled
  • 2 ounces sharp Cheddar cheese, cut into pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon cornstarch
  • 2/3 cup reduced-sodium chicken broth
  • 2 tablespoons 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.


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