- 4 boneless skinless chicken breast halves
- 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 (opt.)
- 1 Tbsp. olive oil
- 1 tsp. cornstarch
- 2/3 cup reduced-sodium chicken broth
- 2 Tbsp. 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, scraping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened. Add chopped parsley. To serve spoon sauce over chicken.
345 calories/serving 32 g. pro 23 g fat