Light Pimento Cheese Stuffed Chicken Recipe

Name: Light Pimento Cheese Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Boneless Skinless Chicken Breasts (4-5 Oz. Each); 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1/2 teaspoons Smoked Paprika; 20 pieces Toothpicks, For Securing Chicken; 3/4 cups Shredded Fat Free Cheddar Cheese*; 2 Tablespoons Onion, Minced; 1- 1/2 Tablespoon Jarred Pimento, Minced; 1 Tablespoon Fat-free Or Light Mayonnaise; 2 teaspoons Fresh Lemon Juice; 1/2 teaspoons Tabasco; 1/2 teaspoons Salt; 1 slice Turkey Bacon, Cooked

Servings: persons

4 whole Boneless Skinless Chicken Breasts (4-5 Oz. Each)
1/2 teaspoons Salt
1/2 teaspoons Pepper
1/2 teaspoons Smoked Paprika
20 pieces Toothpicks, For Securing Chicken
3/4 cups Shredded Fat Free Cheddar Cheese*
2 Tablespoons Onion, Minced
1- 1/2 Tablespoon Jarred Pimento, Minced
1 Tablespoon Fat-free Or Light Mayonnaise
2 teaspoons Fresh Lemon Juice
1/2 teaspoons Tabasco
1/2 teaspoons Salt
1 slice Turkey Bacon, Cooked

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!

1121

kcal

Calories

Fat

Carbs

194

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 whole Boneless Skinless Chicken Breasts (4-5 Oz. Each), 1/2 teaspoons Salt, 1/2 teaspoons Pepper, 1/2 teaspoons Smoked Paprika, and more.

Yes, Light Pimento Cheese Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Light Pimento Cheese Stuffed Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions