Bacon Wrapped Jambalaya Stuffed Chicken

"Found this recipe in April/2008 EveryDay with Rachael Ray Magazine. Posting for safe keeping! I've always got left over cornbread!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
7
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • In a large skillet, cook the bacon over med heat turning often, until half cooked approx 3 minutes.
  • Transfer to a paper towel lined dish.
  • Add the onion, celery and bell pepper to the skillet and cook until softened, about 3 minutes.
  • Stir in the shrimp and cook approx 2 minutes until shrimp is opaque.
  • Stir in the cornbread; season with salt and pepper.
  • Cut a 2 inch wide slit through the center of each chicken breast, beginning from the thicker side and cutting horizontally toward the center to make a pocket.
  • Fill each with one quarter of the stuffing; press the opening to seal.
  • Place 2 strips of bacon on a work surface.
  • Lay chicken breast crosswise on the strips and wrap the bacon around the breast; secure with toothpicks.
  • Wipe out the skillet and heat over med heat.
  • Add the wrapped chicken and cook for 3 minutes.
  • Turn the chicken, cover the pan with a lid and cook, turning once or twice, until th bacon is crisp and the chicken is cooked through -- approx 5 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes