- 4 Boneless, skinless chicken breast halves (1 to 1 1/4 lbs)
- 4 Bacon slices, cooked and crumbled
- 2 oz. Sharp cheddar cheese, cut into 4 pieces
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- 1/4 tsp. Paprika (optional)
- 1 tablespoon Olive oil
- 1 tsp. Cornstarch
- 2/3 cup Reduced-sodium chicken broth
- 2 tablespoon 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.