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Chicken Breasts Stuffed with Pimiento Cheese
Chicken Breasts Stuffed with Pimiento Cheese
25 Reviews
From: EatingWell Magazine, July/August 2010
Stuffing boneless, skinless chicken breasts with pimientos, scallions and cheese gives them great flavor without a lot of effort. Don't be concerned if some of the filling oozes out while the chicken is baking; just scoop it up from the pan as you serve. Serve with: Sautéed zucchini or summer squash and barley.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup shredded Gouda cheese, preferably smoked
- 2 tablespoons chopped scallion
- 1 tablespoon sliced pimientos, chopped
- 1 teaspoon paprika, divided
- 4 small boneless, skinless chicken breasts (1¼-1½ pounds total), trimmed and tenders removed (see Tip)
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- 1 tablespoon extra-virgin olive oil
Preparation
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Active
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Ready In
- Preheat oven to 400°F.
- Combine Gouda, scallion, pimientos and ½ teaspoon paprika in a small bowl.
- 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 ¼ 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 ½ teaspoon paprika, ¼ teaspoon salt and pepper.
- 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°F, about 15 minutes.
- 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.
- Per serving: 200 calories; 10 g fat(3 g sat); 0 g fiber; 1 g carbohydrates; 26 g protein; 8 mcg folate; 76 mg cholesterol; 0 g sugars; 0 g added sugars; 479 IU vitamin A; 3 mg vitamin C; 101 mg calcium; 1 mg iron; 445 mg sodium; 234 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 4 lean meat, 1 fat
Reviews 25
November 12, 2017
By: Blasian Drisces
This. Was. DE-LICIOUS!! Like others said, it's definitely a keeper. I paired it with bell peppers with butter and herbs de provence (in the pan and oven with the chicken) and mashed potatoes because that's what I had on hand. Don't see why it can't be done entirely on the stove. I think I will do it without the oven next time. Other than that, it was fairly quick and easy with lots of wonderful flavor. Thank you!
May 10, 2016
By: EatingWell User
Great!
I loved making this! Only problem was that the recipe said 15 minutes in oven, so I prepared all of my sides. I am now at 35 min in the oven and my thermometer is hitting 130. My only adjustment is longer oven time!
July 23, 2015
By: EatingWell User
It's a Keeper
I followed the recipe to the tee and it was amazing. My husband commented several times while eating his chicken this is so good, definitely make it again. I will state that I slightly over cooked the chicken but it was still so good. I might try another reviewers suggestion and just keep it in the pan on the burner covered instead of in the oven. Bottom line, this is going in the meal rotation.
Pros: Quick, easy, lots of flavor
August 01, 2014
By: EatingWell User
No reason for oven
I used red bell pepper and green onion mixed with freshly shredded gouda. The trick is to season your chicken enough, otherwise there will be no flavor. Also, I saw no reason to put it in the oven, so after I browned it I covered it with a lid and let it finish. There was an awesome awesome sauce that collected in the pan that I used for pasta.
Pros: good smokey flavor
March 30, 2014
By: EatingWell User
Amazing
I substituted low fat 2x protein cream cheese for the gouda in the recipe and was not sorry at all. There were no leftovers.
September 24, 2013
By: EatingWell User
Absolutely delish!
My husband is extremely picky when it comes to new recipes. While he was eating, all he kept saying after every bite was, Mmm and after he was done, said, Make that again, it was good! So two thumbs up!
March 04, 2013
By: EatingWell User
Will definately serve this again!!!
Trying to cook better for my husband, who is diabetic and came across this recipe. Even my 14 yr old daughter loved it!! I servied it with smashed cauliflower instead of making mashed potatoes.
Pros: Easy to make, delicious
Cons: none
September 19, 2012
By: EatingWell User
Good quick food
It was good but nothing special. I didn't really care for the sides so I used rice and veggies instead.
Pros: quick, easy clean up
Cons: have to use stove and oven
August 25, 2012
By: Nikki Craft
Delicious!
I just made this and it was so much better than it looks! I did alter the recipe a little bit though. I used Boars Head brand chipotle gouda rather than regular or smoked gouda. I also added some Tapitio (an amazing hot sauce found in the Mexican isle) to the paprika and cheese mixture. It gave it a little bit of a bite, but not so much that it was overpowering.
I will definitely make again!
