Bacon and Cheese Stuffed Chicken

• boneless skinless chicken breast halves (1to1 1/4 lbs)↗4
• slices bacon, cooked and crumbled↗4
• ounces sharp cheddar cheese, cut into 4 pieces↗2
• teaspoon salt↗1⁄2
• teaspoon pepper↗1⁄4
• teaspoon paprika (optional)↗1⁄4
• tablespoon olive oil↗1
• teaspoon cornstarch↗1
• cup reduced-sodium chicken broth↗2⁄3
• tablespoons parsley, Finely chopped↗2

Step-by-step instructions

1. 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. 2

   Sprinkle chicken with salt, pepper and paprika.

3. 3

   Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.

4. 4

   Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.

5. 5

   Remove from skillet and cover loosely with foil to keep warm.

6. 6

   Stir cornstarch into chicken broth with a fork until dissolved.

7. 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. 8

   Add chopped parsley.

9. 9

   To serve, spoon over chicken.