Instead of using pimiento cheese as a sandwich filling, try using it as a filling for skillet-cooked chicken breasts.
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
How to Make It
Preheat oven to 350°.
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.
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.
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Delicious. Definitely better with smaller chicken breasts: ours were about half a pound each and they cooked to perfection with the times given. If you want this done in half an hour as the recipe suggests, look for cage-free chickens; they tend to be slimmer than their overfed caged counterparts. We only did two breasts so I sprinkled the extra stuffing over the top before putting in the oven. Yum! Maybe not so "Cooking Light" at that point but really tasty. We served it with raw snap peas to offset the richness of the cheese filling. I definitely recommend something light as your side dish with this one.
I love pimiento cheese, and this recipe was a little bit of heaven. My chicken pieces were a little small so I had trouble getting all of the filling in the breasts, but there was still enough filling in the chicken. The chicken was cooked perfectly in the allotted time.
Ive made this a few times my family loves it Its delicious! I also have to cook it for about 8-10 mins longer in the oven. I usually put one of two tooth picks in the opening so the filling doesn't come out as much and then take them out before i serve the chicken.
My husband loved this recipe. I encountered the same problem with the filling coming out of the chicken but there was still enough left inside the chicken. I had to bake the chicken for about 8 extra minutes to make sure it was cooked thoroughly.
We really enjoyed this recipe & the pimento cheese was fabulous. Had some difficulty with the filling gushing out of the breasts, possibly because they were larger & I was cooking them longer. We simply scooped up the gooey filling from the pan & served it on top of the chicken. Next time I will try to cut the pockets differently so that the opening is "up" to make it harder for the cheese to ooze out. I'm making the pimento cheese by itself to stuff into baby bell peppers for an appetizer this weekend.
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