|Preparation Time||15 minutes|
|Cook Time||25 minutes|
|Total Time||40 minutes|
|Main Ingredient||Chicken; Gouda Cheese|
|Cook Method||Baking; Pan Searing|
|Diet||Low Calorie; Low Fat; Heart Healthy; Low Carb; High Protein; Gluten Free|
1/2 cup shredded Gouda cheese, preferably smoked
2 tablespoons scallions, chopped
1 tablespoon pimientos, chopped
1 teaspoon paprika, divided
4 small boneless, skinless chicken breasts (1 1/4 to 1 1/2 pounds total), trimmed and tenders removed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
Preheat the oven to 400ï¿½F.
In a small bowl, mix the scallions, pimientos, Gouda cheese, and 1/2 teaspoon of the paprika.
Along the thin, long edge of each chicken breast, cut a horizontal slit almost to the opposite side. Open each chicken breast like a book. Sprinkle with 1/4 teaspoon each of salt and pepper. Fill the center of each chicken breast with the Gouda mixture. Close the chicken breast over the filling. Press the edges firmly together.
Sprinkle the chicken breasts with 1/2 teaspoon of paprika and 1/4 teaspoon each of salt and pepper.
In a large ovenproof skillet, heat the olive oil over medium-high heat. Cook the chicken in the oil until browned on one side, about 2 minutes. Turn the chicken over and place the skillet in the oven.
Cook until the chicken is no longer pink in the center, about 15 minutes.
Calories: 200 cal
Total fat: 10g
Saturated fat: 3g
Monounsaturated fat: 5g