Ingredients
-
4
-
4
-
2
-
1/4
-
1/4
-
1
-
1
-
2/3
-
2
-
-
-
-
-
-
Directions
Bacon and Cheese Stuffed Chicken Breasts, This recipe comes from the Schoolhouse Cookbook, 2001 Sounds like a great chicken dish !, These tasted good but they didn’t turn out quite like I wanted The cheese melted away into the pan while they were cooking I also did not like chicken broth mixture, it was too jelly-like I made it but did not even use it after all I wouldn’t make these again, not the way this recipe states anyway I will use my own bacon wrapped chicken recipe and place some cheddar on top in the last few minutes of baking , This dish was absolutely WODERFUL!! My picky daughter ate it and asked for more!! i served over rice to make a complete meal
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Steps
|
1
Done
|
With a Sharp Knife, Cut a Pocket Into the Thickest Side of Each Breast. |
|
2
Done
|
Stuff Each Half With 1/4 of Bacon and a Piece of Cheese. |
|
3
Done
|
Seal With a Toothpick. |
|
4
Done
|
Sprinkle Chicken With Pepper and Paprika. |
|
5
Done
|
Heat Oil in a Large Skillet on Medium High Heat. |
|
6
Done
|
Add Chicken and Cook 4 Minutes Per Side, Until Browned. |
|
7
Done
|
Reduce Heat to Medium Low, Cover and Cook 10 Minutes, Until Cooked Through. |
|
8
Done
|
Remove from Skillet and Keep Warm. |
|
9
Done
|
Stir Cornstarch Into Chicken Broth Until Dissolved. |
|
10
Done
|
Add to Skillet and Bring to a Boil, Scraping Up Browned Bits on Bottom of Skillet. |
|
11
Done
|
Cook 3 Minutes Until Sauce Thickens. |
|
12
Done
|
Add Parsley. |
|
13
Done
|
to Serve, Spoon Sauce Over Chicken. |
