Bacon-Wrapped Jambalaya-Stuffed Chicken Charles Pierce   From Every Day with Rachael Ray April 2008 SERVES 4 Prep Time: 20 min Cook Time: 20 min 8 slices thick-cut bacon 1 onion, finely chopped 1 rib celery, finely chopped 1/2 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) 1. 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. 2. 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. 3. 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. 4. 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.

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