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Bacon and Cheese Stuffed Chicken

recipe at a glance
Rating: 5/5
3 reviews


ready in: under 30 minutes
serves/makes:   4
  

recipe id: 12008
cook method: stovetop
Bacon and Cheese Stuffed Chicken Recipe
photo by: Pat
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ingredients

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

directions

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.

added by

quickneasyrecipes

nutrition

265 calories, 13 grams fat, 1 grams carbohydrates, 35 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
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Guest at CDKitchen.com




REVIEW: 5 star recipe rating
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.


Guest at CDKitchen.com




REVIEW: 5 star recipe rating
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.


Registered Member at CDKitchen.com
Member since:
Oct 9, 2007





REVIEW: 5 star recipe rating
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.


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