8 slices thick-cut bacon
1 onion, finely chopped
1 rib celery, finely chopped
½ red bell pepper, chopped
4 ounces shrimp (about 12)-peeled,
deveined and chopped
1 cup crumbled cornbread (about two 3-inch squares)
Salt and pepper
4 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 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 an dcook until opaque, about 2 minutes. Stir in the cornbread; season with salt and pepper.
Cut a 2"-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 one with 1/4 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 wraps 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).
Recipe submitted by Chef Samuel Goodwin, Blue Ash Kroger