Italian Stuffed Chicken Breasts Recipe
Italian Stuffed Chicken Breasts Recipe
Ingredients:
2 ounces sharp cheddar cheese, cut into 4 pieces
1/2 teaspoon salt
4 boneless skinless chicken breast halves (1to1 1/4 lbs)
4 slices bacon, cooked and crumbled
1 tablespoon olive oil
1 teaspoon cornstarch
1/4 teaspoon pepper
1/4 teaspoon paprika (optional)
2/3 cup reduced-sodium chicken broth
2 tablespoons parsley, finely chopped
Preparation Instructions:
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 hea t 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, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened. Add chopped parsley. To serve, spoon over chicken.
Photo credit: Bordecia34
So, this looked really good, and the picture drew me in.
But the photo looks to be a chicken breast stuffed with some sort of regular bread stuffing. The recipe doesn’t call for anything like that at all.
So which is it?
The recipe has left out a main portion of the ingredients/process?
or
The photo is in error?
I’m not making it until there is some clarification.
“I thrive in cold, gray, rainy weather. Spring and summer are miserable for me. I have terrible allergies and absolutely hate being hot and sweaty. I get heat rashes and sun poisoning if I’m outside for too long thanks to super-sensitive skin. I’m miserable once it heats up outside and can’t wait for all of the rain fall brings with it. My husband is the same way, so we love the mountains and big cities for vacations—loathe the beach.
I can’t wait to try this recipe this weekend!”
I used boneless chicken thighs cause we like dark meat. So smaller portions but most definitely a keeper.