Ingredients for Bacon And Cheese Stuffed Chicken
- 4 boneless, skinless chicken breast halves
- 4 slices bacon
- 4 ounces sharp cheddar cheese, sliced into 1 ounce pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- 1/2 cup reduced sodium chicken broth
- 1 tablespoon fresh parsley, chopped
- Toothpicks
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How to Make Bacon And Cheese Stuffed Chicken
- Preheat oven to 375°F (190°C).
- Butterfly each chicken breast: Using a sharp knife, cut a pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
- Prepare the stuffing: Cut 4 slices of bacon into 1/4 pieces.
- Stuff the chicken: Place 1/4 of the bacon pieces and a 1-ounce slice of cheese into each chicken breast pocket.
- Secure with toothpicks: Seal the chicken breasts with toothpicks.
- Season the chicken: Sprinkle chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 4 minutes per side, until browned.
- Bake the chicken: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Make the pan sauce: Remove chicken from skillet and cover loosely with foil to keep warm. Pour off excess grease from the skillet, leaving about 1 tablespoon. Whisk 2 tablespoons cornstarch with 1/2 cup chicken broth until smooth.
- Simmer the sauce: Add the cornstarch mixture to the skillet and bring to a boil, scraping up browned bits from the bottom of the skillet. Cook for 3 minutes, or until the sauce has thickened.
- Add parsley: Stir in 1 tablespoon of chopped fresh parsley.
- Serve: Spoon the pan sauce over the chicken and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
0g
Fat
27g
Carbs
0g
