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Ingredients
- 4 boneless, skinless chicken breast halves
- 2/3 cup reduced-sodium chicken broth
- 4 bacon slices, cooked and crumbled
- 2 tablespoons finely chopped parsley
- 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
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Recipe Info
Category : Poultry
Rating : 0
Contributor : marc
Print Recipe
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Directions
1. With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each with 1/4 of the bacon and a piece of cheese. Seal with a toothpick (remove before serving). Sprinkle chicken with salt, pepper and paprika.
2. 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.
3. 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. When serving, spoon sauce over chicken.
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