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.
Wow. De. Lish. So yummy! I will definitely make this again. Really glad I made an extra one, so I can take to work for lunch tomorrow. Thank you for a great recipe.
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.
I did not include the bacon as I don't eat pork and used extra virgin olive oil instead of canola oil, and light miracle whip instead of mayo...very tasty.
We really enjoyed this meal! I will make it again.
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.
Very good. Cut chicken into smaller pieces to assure they would cook through.
I just cooked this recipe for my parents and it was fantastic!! I really wish I made more. It was really easy and took me about 45 minutes total. I served it with corn and side salad with santa fe chips. Delicous!! I had to keep the chicken in the oven for 17min on 350 degrees for it to be completely cooked through.
yum, my gf made this delicious recipe. Coat the top of the chicken with extra filling to make sure there is plenty of flavor.
This was wonderful! To avoid buying a whole package of bacon for a couple of slices, I just used bacon bits that come in a jar...easy and delish! I recommend serving this with potatoes, mashed or roasted! Someone mentioned not getting it to cook all the way, make sure you sear it on BOTH sides for 4 min before putting in the oven. I also baked it at 400 instead of 350!
This is incredible! Breasts I got were large so stuffing was meager so I whipped up some more. I'd say double it if breasts are large & if you're not worried about calories/fat being higher. I had to bake them for 45 minutes as the were so meaty.
This is one of the best Cooking Light recipes we've had in a while. We had 2 lbs of chicken breasts, so doubles the stuffing. It was amazing!! Sooo tasty and the chicken was perfectly cooked. Cheese was delicious. Definitely will be making it again!
This would be perfect, but the chicken couldn't get fully cooked with those cooking instructions. Loved the flavor. Much better than traditional pimiento cheese. Next time I will saute thin pieces of chicken plain until done and spread the pimiento cheese filling on as a topping while serving.