Bacon and Cheese Stuffed Chicken Breasts

This rich chicken dish is impressive and delicious.

Bacon and Cheese Stuffed Chicken Breasts

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


    Prep: 1 hour 15 min (75 mins) Total:
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    • 1

      With a sharp knife, cut a pocket into the thickest side of each chicken breast

    • 2

      Stuff each with 1/4 of the bacon and a piece of cheese

    • 3

      Seal with a toothpick (remove before serving)

    • 4

      Sprinkle chicken with salt, pepper and paprika

    • 5

      Heat oil in large nonstick skillet over 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 chicken is cooked through

    • 8

      Remove from skillet and cover loosely with foil to keep warm

    • 9

      Stir cornstarch into chicken broth with a fork until dissolved

    • 10

      Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet

    • 11

      Cook 3 minutes, until sauce is thickened

    • 12

      Add chopped parsley

    • 13

      When serving, spoon sauce over chicken.

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