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Home > Chicken breasts stuffed with pimiento cheese
  

Chicken breasts stuffed with pimiento cheese

Recipe Information

Servings 4
Preparation Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Difficulty Intermediate
Main Ingredient Chicken; Gouda Cheese
Category Dairy; Poultry
Meal Lunch; Dinner
Type Main Dish
Cuisine American
Cook Method Baking; Pan Searing
Diet Low Calorie; Low Fat; Heart Healthy; Low Carb; High Protein; Gluten Free

Ingredients

  • 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 

 

Directions

  • Preheat the oven to 400�F.

  • 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.

 

Nutrition (per serving)

  • Calories: 200 cal

  • Total fat: 10g

  • Saturated fat: 3g

  • Monounsaturated fat: 5g

  • Cholesterol: 76mg

  • Sodium: 445mg

  • Potassium: 232mg

  • Carbohydrates: 1g

  • Fiber: 0g

  • Protein: 26g