Jambalaya Stuffed Chicken Breast

I have made this with and without the shrimp...bacon, stuffing, and shrimp..yum!

8 slices of thick cut bacon

1 onion, finely chopped

2 celery ribs, finely chopped

1 red bell pepper, finely chopped

12 shrimp, peeled, deveined, and chopped

1 cup crumbled cornbread (you can find it made in the store in the bakery section)

salt and pepper

4 chicken breast, slightly flattened

In a large skillet cook the bacon for about three minutes...until it is half cooked and you have rendered out some of the fat. Remove to a paper towel lined plate. Add onion, celery, and red pepper to the bacon fat. Cook until soft and the onion is translucent. Add the shrimp and cook for about two minutes. Stir in the cornbread and season with salt and pepper.

Divide the stuffing between the four chicken breast. Roll them up and secure them with two strips of bacon. Place them on a greased cookie sheet seam side down and bake at 350 degrees for 30-35 minutes.