4 Boneless, skinless chicken breast halves 4 Bacon slices, 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 Finely chopped parsley 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 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. 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. Yield: 4 servings.
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