Chicken Breasts Stuffed with Pimiento Cheese
-
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
gouda cheese
shredded, prefer smoked |
*
|
| 2 | tablespoons |
scallions, spring or green onions
|
|
| 1 | tablespoon |
pimentos
sliced and chopped |
|
| 1 | teaspoon |
paprika
divided |
|
| 4 | small |
chicken breasts
1 1/2 pounds total, boneless and skinless, trimmed and tenders removed |
*
|
| ½ | teaspoon |
salt
divided |
|
| ½ | teaspoon |
black pepper
freshly ground, divided |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
gouda cheese
shredded, prefer smoked |
*
|
| 3E+1 | ml |
scallions, spring or green onions
|
|
| 15 | ml |
pimentos
sliced and chopped |
|
| 5 | ml |
paprika
divided |
|
| 4 | small |
chicken breasts
1 1/2 pounds total, boneless and skinless, trimmed and tenders removed |
*
|
| 2.5 | ml |
salt
divided |
|
| 2.5 | ml |
black pepper
freshly ground, divided |
|
| 15 | ml |
olive oil, extra-virgin
|
|
Directions
Preheat oven to 400°F.
Mix together Gouda, scallion, pimientos and ½ teaspoon paprika in a small bowl.
Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
Sprinkle the breasts with ¼ teaspoon each salt and pepper.
Divide the cheese filling among the center of each breast.
Close the breast over the filling, pressing the edges firmly together to seal.
Sprinkle the breasts with the remaining ½ teaspoon paprika, ¼ teaspoon salt and pepper or as needed.
Heat oil in a large ovenproof skillet over medium-high heat.
Add the chicken and cook until browned on one side, about 2 minutes.
Turn the chicken over and transfer the skillet to the oven.
Bake until the chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes.
Serve warm and enjoy!
