Post by marlaoh on Sept 25, 2004 9:41:57 GMT -6
Bacon and Cheese Stuffed Chicken
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.
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.