-
1
Preheat oven to 375 F.
-
2
For the pimento cheese:
-
3
In a medium bowl, combine cheddar cheese, onion, pimento, mayonnaise, lemon juice, Tabasco, 1/2 teaspoon salt and crumbled bacon.
-
4
Mix well until the cheese is chopped into small pieces and the mixture is spreadable.
-
5
A food processor would probably work too if you enjoy cleaning those bad boys!
-
6
Refrigerate until ready.
-
7
Take your chicken breasts and place between 2 pieces of wax paper, about 1-2 inches apart.
-
8
Using a meat mallet (or rolling pin or wine bottle) pound the chicken breasts until they are about 1/4 1/8 of an inch thick.
-
9
Season both sides of chicken with a little salt, pepper and paprika.
-
10
Now scoop about 1 1/2 2 tablespoons of your pimento cheese in the middle of each breast, leaving some space on the sides.
-
11
Fold the tips of the chicken to the center and secure with a toothpick.
-
12
Now fold up the sides, creating a sealed pocket with the chicken.
-
13
I use about 4 toothpicks per breast ... sometimes 6 for the really stubborn ones.
-
14
Transfer chicken to a lightly greased baking dish, and bake for 20 minutes until cooked through and lightly browned.
-
15
Its okay for some cheese to spill out.
-
16
*Note I usually only make 2 chicken breasts with the full pimento cheese recipe and have found that the extra cheese is great on top of baked fries or in potato skins!
