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Pimiento Cheese Chicken

Photo: John Autry
Total time 34 mins
Yield

4 servings

Instead of using pimiento cheese as a sandwich filling, try using it as a filling for skillet-cooked chicken breasts.  The traditional pimiento cheese recipes call for the classic Southern spread served on toast or in a simple sandwich. By stuffing the tangy pimento cheese spread into chicken breasts, you dress up a classic recipe without adding much work at all. The impressive-looking results of stuffed chicken breasts belie the ease of preparation. You can stuff them up to a day ahead, keep refrigerated, and then simply cook and serve. This is a super simple makeover to a weeknight chicken dinner.

Ingredients

  • 1 slice applewood-smoked bacon
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons minced green onions
  • 1 1/2 tablespoons diced pimientos
  • 1 tablespoon canola mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon salt, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon black pepper
  • 1 tablespoon canola oil

Nutrition Information

  • calories 299
  • fat 16 g
  • satfat 5.8 g
  • monofat 6.1 g
  • polyfat 2.3 g
  • protein 36.8 g
  • carbohydrate 1.3 g
  • fiber 0.2 g
  • cholesterol 100 mg
  • iron 1.2 mg
  • sodium 606 mg
  • calcium 171 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.

  3. Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand for 5 minutes.