History and origin of Bacon and Cheese Stuffed Chicken
Stuffed chicken is a classic recipe that has been appreciated in many cultures for its versatility and comforting flavor. In Latin America, this dish has been adapted to local ingredients and tastes, becoming a favorite option for celebrations and family meals.
The concept of stuffing birds with various ingredients dates back to European traditions, but in Latin American countries, typical products like bacon and cheese have been incorporated to enhance its flavor. In Mexico, this preparation often includes chilies and various cheeses, while in Argentina it is common to find it with different types of sausages and strong cheeses.
This dish goes by different names depending on the region: in some countries it is simply called "stuffed chicken," while in others the main ingredient is added, such as "bacon and cheese stuffed chicken" or "wrapped chicken." Despite the variations, the essence of the recipe remains, offering a juicy chicken with a tasty and melting interior.
How to prepare Bacon and Cheese Stuffed Chicken
With a sharp knife, cut a pocket into the thickest side of each chicken breast.
Stuff each half with 1/4 of the bacon and a piece of cheese.
Seal with a toothpick.
Sprinkle the chicken with salt, pepper, and paprika.
Heat oil in a large non-stick skillet over medium-high heat.
Add the chicken and cook for 4 minutes per side, until golden brown.
Reduce the heat to medium-low.
Cover and cook for 10 minutes until the chicken is completely cooked through.
Remove from the skillet and cover loosely with aluminum foil to keep warm.
Stir the cornstarch into the chicken broth with a fork until dissolved.
Add to the skillet and bring to a boil, scraping the browned bits from the bottom of the skillet.
Cook for 3 minutes, until the sauce thickens.
Add chopped parsley.
To serve, pour over the chicken.
