4 boneless, skinless chicken breast halves 4 slices bacon, cooked and crumbled 2 ounces sharp Cheddar cheese, cut into pieces 1/2 teaspoon salt 1/4 teaspoon black 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.
265 calories, 13 grams fat, 1 grams carbohydrates, 35 grams proteinper serving. This recipe is low in carbs.
Delicious! I used precooked bacon that I chopped (less mess) and swiss cheese. Some of the cheese leaked out but most of it stayed in.
Jul 23, 2013
I like that this recipe had you cut a pocket in the chicken instead of rolling it around the filling because I can never get that method to work without the filling all falling out. I actually used a little more bacon and cheese per chicken breast. I kept the spices the same. Very good recipe and very simple.
Oct 10, 2007
plundgren Member since: October 9, 2007
very tasty varieation of chicken breast. My girlfriend and I both loved it. Do not be intimidated, it is not as hard as you'd think. I paired it with steamed greenbeans with toasted almonds and garlic red mashed potatoes.