Post by bren on May 16, 2013 21:05:45 GMT -6
BACON & CHEESE STUFFED CHICKEN BREASTS
Servings: 4
4 chicken breast, no skin, no bone,
4 bacon slices -- cooked and crumbled
2 oz sharp cheddar cheese
2 oz sharp cheddar cheese cut into 4
pieces
1/4 tsp pepper
1/4 tsp paprika -- (optional)
1 tbsp olive oil
1 tsp cornstarch
2/3 cup chicken broth
2 tbsp dried parsley
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 with pepper and paprika. Heat oil in skillet, over med/high heat. Add chicken and cook 4 min. per side, until browned. Reduce heat to med/low; cover and cook 10 min. 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 boil, scraping up browned bits in skillet. Add parsley, cook 3 min. until sauce thickens a bit. Spoon sauce over chicken and serve
Servings: 4
4 chicken breast, no skin, no bone,
4 bacon slices -- cooked and crumbled
2 oz sharp cheddar cheese
2 oz sharp cheddar cheese cut into 4
pieces
1/4 tsp pepper
1/4 tsp paprika -- (optional)
1 tbsp olive oil
1 tsp cornstarch
2/3 cup chicken broth
2 tbsp dried parsley
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 with pepper and paprika. Heat oil in skillet, over med/high heat. Add chicken and cook 4 min. per side, until browned. Reduce heat to med/low; cover and cook 10 min. 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 boil, scraping up browned bits in skillet. Add parsley, cook 3 min. until sauce thickens a bit. Spoon sauce over chicken and serve