Cheddar 'n' bacon stuffed chicken breasts
0
- Prep Time10 min
- Total Time10 min
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
125 g cheddar
4 skinless, boneless chicken breasts
1 tbsp bacon bits
1/4 tsp dried tarragon
1/2 tsp paprika
generous pinch salt
1 tbsp garlic butter, or 1 tbsp butter and 1 tsp bottled chopped garlic
1/4 cup apple juice, or chicken broth
Instructions
Slice cheese into 4 finger-size pieces. Working with one chicken breast at a time, make a horizontal slit about 2-1/2 inches (6 cm) long and 1-1/2 inches (3.5 cm) deep into thickest side of each breast to form a pocket. Don't worry if pocket tears or has holes. Open pocket and sprinkle with bacon bits and tarragon, then tuck in cheese. Fold chicken over to cover cheese. It's OK if cheese pokes through a little. Sprinkle chicken with paprika and salt.
Melt butter in a large, non-stick frying pan over medium heat. Add chicken. Cook until lightly golden, 3 minutes per side. Pour apple juice into pan. Reduce heat to medium-low. Cover and simmer until chicken is springy when pressed, 8 to 10 minutes, turning over halfway through cooking. Remove chicken to plates. Increase heat to high. Boil pan juices, stirring often, until reduced by half, 1 to 2 minutes. Drizzle over chicken. Good with roasted potatoes and broccoli.
Nutrition (per serving)
Calories 305, Protein 37.8g, Carbohydrates 2.7g, Fat 15.2g, Fibre 0.1g, Sodium 313mg.
Many of us always have cheddar on hand. Together with bacon bits, another popular staple, it makes an easy last-minute stuffing for chicken breasts.
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