Crispy Bacon-Wrapped Jambalaya Chicken Breast
This delightful dish combines the rich flavors of traditional jambalaya with tender chicken breasts, all enveloped in crispy bacon. Originally featured in the April 2008 issue of EveryDay with Rachael Ray magazine, it's the perfect way to use up leftover cornbread while creating a meal that is both satisfying and delicious. The combination of shrimp, vegetables, and cornbread stuffing inside the chicken creates a party of flavors that your family will love. Ideal for a weeknight dinner or a special occasion, this recipe is sure to impress!
4
Servings
200
Calories
7
Ingredients
Ingredients
Thick-cut bacon
8 slices (none)
Onion
1 (finely chopped)
Celery rib
1 (finely chopped)
Red bell pepper
1/2 (chopped)
Shrimp
4 ounces (peeled, deveined and chopped)
Cornbread
1 cup (crumbled)
Boneless skinless chicken breasts
4 (approximately 6 ounces each) (none)
Instructions
1
In a large skillet, cook the thick-cut bacon over medium heat, flipping occasionally, until it's halfway cooked and slightly crispy, about 3 minutes. Remove from skillet and place on a paper towel-lined dish to drain.
2
In the same skillet with the bacon drippings, add the finely chopped onion, celery rib, and red bell pepper. Sauté until softened, approximately 3 minutes.
3
Stir in the chopped shrimp, and cook for an additional 2 minutes until the shrimp turn opaque.
4
Add the crumbled cornbread to the skillet, mixing well, and season the mixture with salt and pepper to taste.
5
Using a sharp knife, carefully cut a 2-inch wide slit through the center of each chicken breast, starting from the thicker side and angling towards the center, to create a pocket for the stuffing.
6
Fill each chicken breast pocket with a quarter of the jambalaya stuffing mixture, pressing the opening gently to seal.
7
On a clean work surface, lay out 2 strips of partially cooked bacon. Place each chicken breast crosswise on the strips and wrap the bacon around the breast, securing it with toothpicks to hold everything in place.
8
Wipe out the skillet to remove any remnants, then heat over medium heat. Add the wrapped chicken breasts and cook for 3 minutes on one side.
9
Carefully turn the chicken breasts over, cover the skillet with a lid, and cook for an additional 5 minutes, turning once or twice, until the bacon is crispy, and the chicken is fully cooked through.
Nutrition Information
12.5g
Fat
10g
Carbs
11.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Bacon-Wrapped Jambalaya Chicken Breast?
This dish combines the rich flavors of traditional jambalaya with tender chicken breasts, all wrapped in crispy bacon.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 200 calories.
What is the nutritional fat content?
There are 12.5g of fat per serving.
How much protein is in each serving?
Each serving contains 11.25g of protein.
What is the carbohydrate content?
The dish contains 10g of carbohydrates per serving.
Where was this recipe originally featured?
It was originally featured in the April 2008 issue of EveryDay with Rachael Ray magazine.
What type of chicken is used in this recipe?
The recipe calls for 4 boneless skinless chicken breasts, approximately 6 ounces each.
What kind of bacon should I buy?
You should use 8 slices of thick-cut bacon.
How do I prepare the shrimp for the stuffing?
The shrimp should be peeled, deveined, and chopped, then cooked for 2 minutes until opaque.
How much cornbread is needed for the stuffing?
You will need 1 cup of crumbled cornbread.
Which vegetables are used in the jambalaya stuffing?
The stuffing uses 1 onion, 1 celery rib, and 1/2 of a red bell pepper.
How long do I sauté the vegetables?
Sauté the onion, celery, and red bell pepper for approximately 3 minutes until softened.
How do I create a pocket in the chicken breast?
Using a sharp knife, cut a 2-inch wide slit through the center of each breast, starting from the thicker side.
How much stuffing goes into each chicken breast?
Fill each pocket with a quarter of the prepared jambalaya stuffing mixture.
Do I need to cook the bacon before wrapping the chicken?
Yes, cook the bacon for about 3 minutes until it is halfway cooked and slightly crispy before wrapping.
How do I wrap the chicken in bacon?
Lay out 2 strips of partially cooked bacon and place the chicken breast crosswise on them, then wrap the bacon around it.
How do I keep the bacon in place?
Secure the wrapped bacon with toothpicks to hold it and the stuffing in place during cooking.
What is the first step in cooking the wrapped chicken?
Wipe out the skillet and heat it over medium heat, then cook the chicken for 3 minutes on one side.
How long is the final cooking time for the chicken?
After the initial 3 minutes, cover the skillet and cook for an additional 5 minutes, turning once or twice.
Why do I cover the skillet during the last 5 minutes?
Covering the skillet ensures the chicken is fully cooked through while the bacon becomes crispy.
Is this a good recipe for using leftovers?
Yes, it is specifically described as the perfect way to use up leftover cornbread.
What are the primary tags for this recipe?
Key tags include chicken, bacon, jambalaya, stuffed chicken, dinner, and seafood.
How many main ingredients are listed in total?
There are 7 main ingredients required for this recipe.
What flavor profile does the stuffing have?
The stuffing has a traditional jambalaya flavor profile with shrimp, cornbread, and aromatics.
How should the onion and celery be prepared?
Both the onion and the celery rib should be finely chopped.
Can I use red bell pepper for this recipe?
Yes, the recipe specifies using 1/2 of a chopped red bell pepper.
What is the recommended weight for each chicken breast?
Each chicken breast should weigh approximately 6 ounces.
Is this considered an easy recipe?
Yes, one of the tags assigned to this recipe is 'easy recipe'.
Does the recipe include fiber or sugar information?
No, fiber and sugar data are not provided for this specific recipe.