Juicy Jambalaya-Stuffed Chicken

Here is another delicious recipe that I found in one of my old Rachel Ray magazines. I've made this at least twice since I rediscovered it & can't wait to make it again soon! It's fairly easy to make & will put a little Louisiana flavor into your evening- Di'Licious! Bon apetit!

Bacon-Wrapped Jambalaya-Stuffed Chicken

Serves 4 Prep 20 min Cook 20 min

Ingredients:

8 slices thick-cut bacon
1 onion, finely chopped
1 rib celery, finely chopped
1/2 red bell pepper, chopped
4 ounces shrimp (about 12)-peeled, deveined & chopped
1 cup crumbled cornbread (about two 3-inch squares)
Salt & Pepper
4 skinless, boneless chicken breasts (about 6 ounces each)

1. In a large skillet, cook the bacon over medium heat, turning often, until half cooked, about 2-3 mins. Transfer to a paper-towel-lined dish. Add the onion, celery and bell pepper to the skillet and cook until softened, about 3 mins. Stir in the shrimp and cook until opaque, about 2 mins. Stir in the cornbread; season with salt & pepper. (Tip* Shake some hot sauce into the jambalaya stuffing for an extra little kick!)

2. Cut a 2-inch-wide slit through the center of each chicken breast, beginning with the thicker side and cutting horizontally toward the center to make a pocket. Fill each with one-quarter of the stuffing; press opening to seal.

3. Place 2 strips of bacon on a work surface. Lay a chicken breast crosswise on the strips and wrap the bacon around the breast; secure with toothpicks.

4. Cook chicken in skillet over medium heat for a few minutes on each side. Turn the chicken, cover the pan with a lid and continue to cook, turning once or twice more, until the bacon is crisp and the chicken is cooked through. (You can also put the chicken in the oven for about 30 mins. at 350 degrees)

5. ENJOY!