4 Slices Hickory Smoked Bacon – chopped
4 Medium Shrimp (41/60) – chopped
1/8 cup Red Onion – finely minced
1/8 cup Celery – finely minced
1 Small Poblano – seeded and finely minced
1 Clove Garlic – finely minced
1/4 cup Parmesan Cheese – grated
1/4 cup Seasoned Bread Crumbs (Pepperidge Farms Stuffing – Blue Bag)
1 teaspoon Mrs. Dash Southwest Chipotle Seasoning
1 Chicken Bouillon Cube – dissolved in 1/2 cup warm water
4 4 ounce Boneless Skinless Chicken Breast
Olive Oil Spray
Black Pepper – fine grind
!2″ Dutch Oven, Small Mixing Bowl
Preheat 12″ Dutch Oven, brown chopped bacon till crispy, drain on paper towel. Remove Dutch Oven from heat, scrape out sticky bits and wipe out excess fat leaving a thin film of bacon grease.
Finely chop or mince the Celery, Garlic, Poblano, Onion and Shrimp as noted above. Place in small mixing bowl.
Prepare Chicken Breast for Stuffing. Use paring knife to cut a slot in breast the length of the breast stopping short of the ends and do not go all the way through. Turn knife parallel to table and perpendicular to chicken, cut a slot in the sides of the fist slot on both sides creating a pocket for stuffing.
Add Mrs. Dash Seasoning, Parmesan Cheese, Bacon Bits and Stuffing to previously prepared ingredients in mixing bowl and stir together. Add the least amount of chicken bouillon water needed to moisten the stuffing. The stuffing needs to remain fluffy. Divide the stuffing into quarters and lightly pack the stuffing into the open pockets of the chicken breast. Light spray the Stuffed Chicken Breast with Olive Oil and lightly dust the breast with Salt, Pepper and Paprika.
Lay out the Chicken Breast in a circle in the Dutch Oven. Add a few teaspoons of water for moisture. Use 7 briquettes on the bottom and ring the top plus 2 in the center by the handle.
Bake for 40 to 45 minutes or the chicken reaches an internal temperature of 165 degrees.