Chicken Breasts Stuffed With Pimiento Cheese Recipes

PIMENTO CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F.
• Mix first three ingredients and 1 t. of paprika in a small bowl.
• Pound out chicken breasts between Saran Wrap till 1/4" thick. Put enough cream cheese mixture on each chicken breast to spread out to within 1" of the edge. Roll each chicken breast up, making sure to seal up the ends too. Secure with 2 toothpicks.
• In a large dish, mix bread crumbs, the rest of the paprika and salt and pepper. Roll each chicken roll in crumbs.
• Heat oil 1/4" deep in a large skillet. Brown chicken rolls till golden brown on all sides.
• Transfer to baking sheet. Bake in preheated 350 degree oven for 15 to 20 minutes. Don't forget to remove the toothpicks before serving.

PIMIENTO CHEESE-STUFFED FRIED CHICKEN

Steps:

• Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Whisk together 1/2 cup milk and egg. Dip chicken in milk mixture, and dredge in breadcrumbs.
• Pour oil to a depth of 1/8 inch in a large skillet over medium-high heat. Cook chicken in hot oil about 15 to 20 minutes on each side or until done.
• Transfer chicken to a baking sheet. Hold chicken with tongs, and cut a slit in 1 side of each chicken breast to form a pocket. Spoon 1/3 cup Pimiento Cheese into each pocket.
• Bake at 350°F for 10 to 15 minutes or until cheese is melted and you feel the chicken is completely done.

CHICKEN BREASTS STUFFED WITH PIMIENTO CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.
• Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.
• Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 15 minutes.

RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.

CHICKEN BREASTS STUFFED WITH PIMIENTO CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.
• Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.
• Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 15 minutes.