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Chicken Breast stuffed with Pimiento Cheese Recipe

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This recipe for Chicken Breast stuffed with Pimiento Cheese, by , is from The Diane Larson Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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1/2 cup shredded Gouda cheese (smoked)
2 Tbsp chopped green onion
1 Tbsp chopped pimientos
1 tsp paprika (divided)
4 small boneless, skinless chicken breast
1/2 tsp salt (divided)
1/2 tsp fresh ground black pepper (divided)
1 Tbsp olive oil

Preheat oven to 400.
Combine Gouda, onion, pimientos and 1/2 tsp 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 lay open like a book.
Sprinkle breasts with 1/4 tsp each salt and pepper. Divide the cheese filling among the breast, placing it in the center of each. Close breast around filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining paprika, salt and pepper.
Heat oil in a large oven proof skillet over medium heat. Add chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer skillet to oven. Bake until the chicken is no longer pink in the center; about 15 minutes.




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