Community Pick
Bacon and Cheese Stuffed Chicken
photo by Margarita G.
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
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
directions
- 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 hea t 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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Reviews
-
"We really love it," says 6 yr. old Joel. We wrapped the chicken breasts with the bacon, as some advised, and baked it in the oven not making the gravy, since our family isn't into gravy. The paprika added nice color but not much flavor -- I'll probably add more next time. And we dumped a LOT of shredded cheddar on top, as well as loading the insides of the chicken with more than the recommended amount of sharp cheddar. Very tasty.
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Tweaks
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Absolutely wonderful! I made this dish two nights in a row because my husband loved it so much (and didn't leave leftovers). On the first night, I made the chicken according to the recipe, except, I stuffed the chicken with the whole slices of bacon, instead of crumbled bacon. For the sauce, I used the bacon grease instead of the oil and substituted flour for the cornstarch. It had a good taste, but was too thick. On the second night, I followed one of the other comments and wrapped the chicken with bacon, in addition to placing bacon inside the chicken. OK, so my husband was in hog heaven (no pun intended). As for the sauce, I doubled the amounts for the sauce and it came out much better (go figure). Wonderful recipe...highly recommended!!