Chicken Breasts Stuffed with Pimiento Cheese

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.

3. 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.

4. 4

   Sprinkle the breasts with 1/4 teaspoon each salt and pepper.

5. 5

   Divide the cheese filling among the breasts, placing it in the center of each.

6. 6

   Close the breast over the filling, pressing the edges firmly together to seal.

7. 7

   Sprinkle the breasts with the remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.

8. 8

   Heat oil in a large ovenproof skillet over medium-high heat.

9. 9

   Add the chicken and cook until browned on one side, about 2 minutes.

10. 10

    Turn the chicken over and transfer the skillet to the oven.

11. 11

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.