Chicken Breasts Stuffed with Pimiento Cheese

Rating: 4.76 stars
25 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2010

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Recipe Summary

total:
40 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Gluten-Free
Healthy Aging
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • Combine Gouda, scallion, pimientos and 1/2 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 1/4 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 1/2 teaspoon paprika, 1/4 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 degrees F, about 15 minutes.

Tips

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.

Nutrition Facts

Per Serving:
200 calories; protein 26.1g; carbohydrates 1.1g; dietary fiber 0.4g; fat 9.5g; saturated fat 3.4g; cholesterol 76.4mg; vitamin a iu 478.9IU; vitamin c 3.1mg; folate 8mcg; calcium 100.6mg; iron 1mg; magnesium 27.2mg; potassium 233.6mg; sodium 445.3mg; thiamin 0.1mg.
Exchanges:

4 lean meat, 1 fat
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Reviews (25)

Read More Reviews
25 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jm22
Rating: 4 stars
10/29/2011
Very Good I really liked this recipe. I did not have Gouda so I used sharp cheddar and also added some sauteed mushrooms in white wine to the stuffing Read More
Nicole Craft
Rating: 5 stars
08/25/2012
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! Read More
EatingWell User
Rating: 4 stars
05/10/2016
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! Read More
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EatingWell User
Rating: 5 stars
09/24/2013
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! Read More
EatingWell User
Rating: 5 stars
10/29/2011
Loved it!!!! My little local Loved it!!!! My little local grocery store didn't have any scallions so I changed out with green onions. I also minced some mushrooms onions broccoli and added that to the stuffing and it tasted great!!!! Will be added this recipe to the keep book:) Read More
okimadoki
Rating: 5 stars
10/30/2011
I cheated and bought already made Pimiento Cheese with Jalapeno. It's my favorite one. And it was amazing even that I overcooked the chicken a little Read More
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EatingWell User
Rating: 5 stars
10/29/2011
OMG! So easy simply fantastic!!!!! It's a definite company's coming fare. My husband LOVED it; he's typically not a chicken breast enthusiast. Thank you! maggievh Read More
Blasian Drisces
Rating: 5 stars
11/12/2017
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! Read More
EatingWell User
Rating: 5 stars
05/19/2012
Yummmm! This was so good! Of course I made some modifications to make it easier on myself. I bought a jar of cheese stuffed pimento peppers chopped them up and added a little cayenne and paprika to add a little kick. Didn't use any scallions. As the tip instructed I cut a bit off the breasts to make them smaller. The chicken came out a little grilled on the outside but gooey and delicious on the inside. The biggest critic (aka hubby) loved this! Definite make again dish! Read More
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