New this month
Chicken Breasts Stuffed with Pimiento Cheese

Chicken Breasts Stuffed with Pimiento Cheese

Breana Lai

"Stuffing boneless, skinless chicken breasts with pimientos, scallions and cheese gives them great flavor without a lot of effort."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 244 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Ready In

  1. Preheat oven to 400 degrees F.
  2. Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.
  3. 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.
  4. 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.

Footnotes

  • Recipe Tips & Notes:
  • Tip: It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast--the "tender," about 1 ounce of meat--to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry.
  • By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

I tried it but did my own tweaking to it. Very juicy and delicious. I posted a pic

I added some extra shredded smoked Gouda on top of the chicken when it was done. An absolutely delicious meal. We will have it again!

I did make a few modifications. When I sliced open the chicken I did use the salt, pepper and paprika but I used a mixture of various shredded cheeses as that is what I had on hand. Then used ...

I didn't remove the tenders, used large chicken breasts, and added sun dried tomatoes packed in olive oil to the recipe. Rave reviews - I will definitely be making this again!

It was just ok, it was missing something. I have a eating well cook book and have never disliked a recipe, however this was lacking on flavor .

Other stories that may interest you