Bacon Wrapped Jambalaya Stuffed Chicken

• 8 slices thick-cut bacon
• 1 onion, finely chopped
• 1 celery rib, finely chopped
• 1/2 red bell pepper, chopped
• 4 ounces shrimp, peeled, deveined and chopped
• 1 cup crumbled cornbread
• 4 boneless skinless chicken breasts (approx 6oz each)

1. In a large skillet, cook the bacon over med heat turning often, until half cooked approx 3 minutes.
2. Transfer to a paper towel lined dish.
3. Add the onion, celery and bell pepper to the skillet and cook until softened, about 3 minutes.
4. Stir in the shrimp and cook approx 2 minutes until shrimp is opaque.
5. Stir in the cornbread; season with salt and pepper.
6. Cut a 2 inch wide slit through the center of each chicken breast, beginning from the thicker side and cutting horizontally toward the center to make a pocket.
7. Fill each with one quarter of the stuffing; press the opening to seal.
8. Place 2 strips of bacon on a work surface.
9. Lay chicken breast crosswise on the strips and wrap the bacon around the breast; secure with toothpicks.
10. Wipe out the skillet and heat over med heat.
11. Add the wrapped chicken and cook for 3 minutes.
12. Turn the chicken, cover the pan with a lid and cook, turning once or twice, until th bacon is crisp and the chicken is cooked through -- approx 5 minutes.

bacon, onion, celery, red bell pepper, shrimp, cornbread, chicken breasts

Taken from www.food.com/recipe/bacon-wrapped-jambalaya-stuffed-chicken-290955 (may not work)