Bacon Stuffed Chicken Breasts
|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|
|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.