Bacon And Cheese Stuffed Chicken

• 4 boneless skinless chicken breast halves (1to1 1/4 lbs)
• 4 slices bacon, 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 parsley, Finely chopped

1. 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.
2. Sprinkle chicken with salt, pepper and paprika.
3. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
4. Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
5. Remove from skillet and cover loosely with foil to keep warm.
6. Stir cornstarch into chicken broth with a fork until dissolved.
7. Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
8. Add chopped parsley.
9. To serve, spoon over chicken.

chicken breast halves, bacon, cheddar cheese, salt, pepper, paprika, olive oil, cornstarch, chicken broth, parsley

Taken from www.food.com/recipe/bacon-and-cheese-stuffed-chicken-1236 (may not work)