Bacon Wrapped Jambalaya Stuffed Chicken - cooking recipe

Ingredients

8 slices thick-cut bacon
1 onion, finely chopped
1 celery rib, finely chopped
1/2 red bell pepper, chopped
4 ounces shrimp, peeled, deveined and chopped
1 cup crumbled cornbread
4 boneless skinless chicken breasts (approx 6oz each)

Preparation

In a large skillet, cook the bacon over med heat turning often, until half cooked approx 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 approx 2 minutes until shrimp is opaque.
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 chicken breast crosswise on the strips and wrap the bacon around the breast; secure with toothpicks.
Wipe out the skillet and heat over med 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 th bacon is crisp and the chicken is cooked through -- approx 5 minutes.