makes four servings
slices thick-cut bacon
onion, finely chopped
rib celery, finely chopped
red bell pepper, chopped
shrimp (about 12) peeled, deveined and chopped
crumbled cornbread (about two 3-inch squares)
salt and pepper
skinless, boneless chicken breasts (about 6 ounces each)
In a large skillet, cook the bacon over
medium heat, turning often, until half-cooked, about 3 minutes. Transfer
to a paper-towel-lined dish. Add the onion, celery and bell pepper to
the skillet and cook until softened, about 3 minutes. Stir in the shrimp
and cook until opaque, about 2 minutes. Stir in the cornbread; season
with salt and pepper.
Cut a 2-inch-wide slit through the center of
each chicken breast, beginning from the thicker side and cutting
horizontally toward the center to make a pocket. Fill each with
one-quarter of the stuffing; press the opening to seal.
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.
Wipe out the skillet and heat over medium
heat. Add the wrapped chicken and cook for 3 minutes. Turn the chicken,
cover the pan with a lid and cook, turning once or twice, until the
bacon is crisp and the chicken is just cooked through, about 5 minutes.
bacon recipe courtesy of: Every Day with Rachael Ray, April 2008