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Bacon Stuffed Chicken Breasts

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You'll simply love this Stuffed Chicken Breasts recipe. Try for once, I bet, you would love to prepare this Stuffed Chicken Breasts recipe again and again.
  Chicken breasts 6 , skinned and boned
  Dry sherry 1⁄4 Cup (4 tbs)
  Chicken flavored stuffing mix 6 Ounce (1 Box)
  Butter 14 Cup (224 tbs)
  Artichoke hearts 6 Ounce, drained (1 Jar)
  Bacon pieces 3 , cooked and crumbled
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Dry sherry 1 Tablespoon

Arrange chicken in glass baking dish; add sherry.
Cover with wax paper; cook on high (9) for 6 minutes.
Turn pieces over; continue to cook for 6 minutes or until fork tender.
Remove chicken from baking dish.
Drain juices into measuring cup.
Add water, if necessary, until liquid totals 1 cup.
Combine juices with seasoning packet from stuffing mix and butter in large glass measuring cup.
Cook on roast (7) for 5 minutes.
Stir in stuffing crumbs, mixing lightly.
Spoon 2/3 of prepared stuffing in bottom of original baking dish or attractive serving platter.
Place cooked chicken over stuffing.
Arrange artichoke hearts around chicken pieces.
Top with remaining stuffing.
Sprinkle on bacon.
Pour cream sauce over top.
Return to oven to heat through, if necessary.

Recipe Summary

Side Dish

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Bacon Stuffed Chicken Breasts Recipe