Bacon and Cheese Stuffed Chicken

4 Boneless, skinless chicken breast halves
4 Bacon slices, 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 Finely chopped parsley

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 heat 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.

Yield: 4 servings.