Pimiento Cheese Chicken

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
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 34 Minutes

Nutritional Information

Amount per serving
  • Calories: 299
  • Fat: 16g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 2.3g
  • Protein: 36.8g
  • Carbohydrate: 1.3g
  • Fiber: 0.2g
  • Cholesterol: 100mg
  • Iron: 1.2mg
  • Sodium: 606mg
  • Calcium: 171mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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