Pimiento Cheese Chicken

Pimiento Cheese Chicken Recipe
Photo: John Autry; Styling: Cindy Barr
Instead of using pimiento cheese as a sandwich filling, try using it as a filling for skillet-cooked chicken breasts. 

Yield:

4 servings

Recipe from

Recipe Time

Total: 34 Minutes

Nutritional 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

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

Preparation

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.

Note:

Julianna Grimes,

January 2011
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