Pimiento Cheese and Bacon Stuffed Chicken |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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I was waiting for my daughter to finish her SAT math prep class when I came across a recipe in a magazine (it might have been Good Housekeeping). Sorely tempted to tear it out, I resisted and copied the essence of it on the carbon of a check (the only handy paper). I made a couple of changes, for health and taste, and here it is. I suppose you could save time and use prepared pimiento spread. I think my version might taste fresher and livelier.My family loved it-hope you will too. Ingredients:
1 slice turkey bacon, fried, and chopped |
3/4 cup cheddar cheese, sharp, shredded |
1 1/2 tablespoons pimientos, in jar in canned vegetable section |
1 tablespoon mayonnaise |
2 teaspoons lemon juice |
1/2 teaspoon salt, divided |
pepper |
4 chicken breasts, boneless |
canola oil |
Directions:
1. Preheat oven to 350 degrees.
2. Combine bacon and next 6 ingredients (using 1/4 tsp of the salt). Cut a deep slip in the thickest part of the breast of each chicken. Spoon a teaspoon or so of the cheese mixture into newly created pocket. Secure the opening with a toothpick or two. Sprinkle the chicken with 1/4 teaspoon salt. Heat canola oil in cast iron skillet (or skillet with foil ready to cover the handle to make it oven proof). Pan fry the chicken for about 4 minutes each side, making adjustments as necessary for the fact that the toothpicks make portions of the meat difficult to reach the surface of skillet. Then remove skillet to heated oven, and complete cooking the chicken, approximately 12 minutes.
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