Bacon And Cheese Stuffed Chicken Breasts Recipe

Ingredients for Bacon And Cheese Stuffed Chicken Breasts

• Boneless Skinless Chicken Breasts
• 4 slices bacon
• Cheddar Cheese
• Salt and pepper to taste
• 1 teaspoon paprika
• Olive Oil
• 2 tablespoons cornstarch
• 1/2 cup chicken broth
• 1 tablespoon chopped fresh parsley

How to Make Bacon And Cheese Stuffed Chicken Breasts

1. Preheat oven to 375°F (190°C).
2. Butterfly each chicken breast: Using a sharp knife, cut a pocket horizontally into the thickest side of each breast, almost all the way through, creating a pocket. Be careful not to cut all the way through.
3. Prepare the filling: Cut 4 slices of bacon into thirds. Cut 100g of cheese (cheddar, swiss, or your favorite) into small pieces.
4. Stuff the chicken: Place approximately 4 pieces of bacon and 25g of cheese into each chicken breast pocket.
5. Secure the breasts: Use toothpicks to close each chicken breast securely.
6. Season the chicken: Sprinkle both sides of the chicken breasts generously with salt, pepper, and 1 teaspoon of paprika.
7. Sear the chicken: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4 minutes per side, until golden brown.
8. Bake the chicken: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
9. Make the sauce: While the chicken bakes, whisk together 2 tablespoons of cornstarch and 1/2 cup of chicken broth in a small bowl until smooth.
10. Finish the sauce: Remove the chicken from the oven and set aside. Pour off any excess grease from the skillet. Pour in the cornstarch mixture and bring to a boil, stirring constantly, until the sauce thickens (about 3 minutes).
11. Add flavor: Stir in 1 tablespoon of chopped fresh parsley into the sauce.
12. Serve: Spoon the sauce over the chicken breasts and serve immediately.