Bacon Wrapped Jambalaya Stuffed Chicken

1. 1

   In a large skillet, cook the bacon over med heat turning often, until half cooked approx 3 minutes.

2. 2

   Transfer to a paper towel lined dish.

3. 3

   Add the onion, celery and bell pepper to the skillet and cook until softened, about 3 minutes.

4. 4

   Stir in the shrimp and cook approx 2 minutes until shrimp is opaque.

5. 5

   Stir in the cornbread; season with salt and pepper.

6. 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. 7

   Fill each with one quarter of the stuffing; press the opening to seal.

8. 8

   Place 2 strips of bacon on a work surface.

9. 9

   Lay chicken breast crosswise on the strips and wrap the bacon around the breast; secure with toothpicks.

10. 10

    Wipe out the skillet and heat over med heat.

11. 11

    Add the wrapped chicken and cook for 3 minutes.

12. 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.

* Per serving · 4 servings · Values may vary.