Light Pimento Cheese Stuffed Chicken

  1. Preheat oven to 375 F.
  2. For the pimento cheese:
  3. In a medium bowl, combine cheddar cheese, onion, pimento, mayonnaise, lemon juice, Tabasco, 1/2 teaspoon salt and crumbled bacon.
  4. Mix well until the cheese is chopped into small pieces and the mixture is spreadable.
  5. A food processor would probably work too if you enjoy cleaning those bad boys!
  6. Refrigerate until ready.
  7. Take your chicken breasts and place between 2 pieces of wax paper, about 1-2 inches apart.
  8. Using a meat mallet (or rolling pin or wine bottle) pound the chicken breasts until they are about 1/4 1/8 of an inch thick.
  9. Season both sides of chicken with a little salt, pepper and paprika.
  10. Now scoop about 1 1/2 2 tablespoons of your pimento cheese in the middle of each breast, leaving some space on the sides.
  11. Fold the tips of the chicken to the center and secure with a toothpick.
  12. Now fold up the sides, creating a sealed pocket with the chicken.
  13. I use about 4 toothpicks per breast ... sometimes 6 for the really stubborn ones.
  14. Transfer chicken to a lightly greased baking dish, and bake for 20 minutes until cooked through and lightly browned.
  15. Its okay for some cheese to spill out.
  16. *Note I usually only make 2 chicken breasts with the full pimento cheese recipe and have found that the extra cheese is great on top of baked fries or in potato skins!

chicken breasts, salt, pepper, paprika, toothpicks, shredded fat free, onion, mayonnaise, lemon juice, tabasco, salt, turkey bacon

Taken from tastykitchen.com/recipes/main-courses/light-pimento-cheese-stuffed-chicken/ (may not work)

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