Bacon and Cheese Stuffed Chicken Breasts
4 boneless, skinless chicken breast halves
4 bacon slices, 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 finely chopped parsley
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With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each with 1/4 of the bacon and a piece of cheese. Seal with a toothpick (remove before serving). Sprinkle chicken with salt, pepper and paprika.
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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.
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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. When serving, spoon sauce over chicken.