Bacon Wrapped Jambalaya Stuffed Chicken

katie in the UP's Note:

Found this recipe in April/2008 EveryDay with Rachael Ray Magazine. Posting for safe keeping! I've always got left over cornbread!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 8 slices thick-cut bacon
• 1 onion , finely chopped
• 1 celery rib , finely chopped
• ½ red bell pepper , chopped
• 4 ounces shrimp , peeled, deveined and chopped
• 1 cup crumbled cornbread
• 4 boneless skinless chicken breasts (approx 6oz each)

Directions:

1. In a large skillet, cook the bacon over med heat turning often, until half cooked approx 3 minutes.
2. Transfer to a paper towel lined dish.
3. Add the onion, celery and bell pepper to the skillet and cook until softened, about 3 minutes.
4. Stir in the shrimp and cook approx 2 minutes until shrimp is opaque.
5. Stir in the cornbread; season with salt and pepper.
6. 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.
7. Fill each with one quarter of the stuffing; press the opening to seal.
8. Place 2 strips of bacon on a work surface.
9. Lay chicken breast crosswise on the strips and wrap the bacon around the breast; secure with toothpicks.
10. Wipe out the skillet and heat over med heat.
11. Add the wrapped chicken and cook for 3 minutes.
12. Turn the chicken, cover the pan with a lid and cook, turning once or twice, until th bacon is crisp and the chicken is cooked through -- approx 5 minutes.