Ingredients:
4 boneless skinless chicken breast halves ( 1to1 1/4 lbs)
4 slices bacon, 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 parsley, Finely chopped
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 hea t 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.
Servings: 4
Time preparation: 0 min.
Time total: 25 min.