This bacon and cheese stuffed chicken is obviously delicious, but it's surprisingly pretty easy too. Not too much extra effort over regular chicken yet you're left with a savory dish in a rich sauce.
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.
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reviews & comments
February 23, 2017
It made a simple dish more interesting and tastes good too.
October 27, 2013
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.
July 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.
October 10, 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.