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Chicken Breasts Stuffed with Pimiento Cheese

July/August 2010

Your rating: None Average: 4.1 (127 votes)

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.



READER'S COMMENT:
"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...
Chicken Breasts Stuffed with Pimiento Cheese

24 Reviews for Chicken Breasts Stuffed with Pimiento Cheese

10/01/2010
Anonymous

OMMMMGGGGG! This recipe is absolutely delicious!! You must try! The Gouda cheese gives it great flavor and it is so easy to make. My entire family loved it and I plan to make it again. Thank you so much!!!!

Comments
09/20/2010
Anonymous

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

Comments (1)

10 comments

 
markwyler12 wrote 3 years 40 weeks ago

I love stuffed chicken breast recipes. Such an easy way to impart flavor into chicken. Can't wait to try this one. I'm also a big fan of the following - that I got from ABC's Extreme Makeover Weight Loss Edition. The show is so addicting and the cooking segments are my favorite part (albeit very very short). THis one came from a couple weeks ago. Try it out. AND if you're not already watching - set your DVRs MOndays at 10. The show is a REAL motivator/tear jerker:

CHICKEN NICCOLA

Ingredients:
4 boneless, skinless chicken breast halves
2 Tbsp. no trans fat margarine
1 shallot
2 bags baby spinach
2 tsp. chopped garlic
3 oz. goat cheese (can use feta)
1 Tbsp. olive oil
1 pound sliced mushrooms
1 Tbsp. flour
2 Tbsp. brandy
1/4 cup organic, reduced sodium chicken broth
1/4 cup fat free half-and-half
2 Tbsp. fresh parsley
1/2 tsp. sea salt
1/2 tsp. fresh black pepper

Directions:
1. Pound chicken breast to 1/4-inch wide between 2 sheets of plastic wrap.
2. Heat 1 Tbsp. margarine in large saute pan over medium heat. Add shallots and cook for 2 minutes. Add garlic and spinach and saute until spinach wilts, 2-3 minutes. Place spinach mixture on 4-5 paper towels and squeeze excessive moisture out.
3. Place spinach in a small bowl and season with salt and pepper. Mix in goat cheese.
4. Spread 1/4 of the filling on each chicken breast, roll up and secure with toothpick.
5. Preheat oven to 350 degrees F. Heat olive oil in large saute pan over medium high heat until hot, add rolled chicken breast and brown on each side for 3 minutes. Remove from pan to baking dish, cover with foil and place in the oven to finish cooking for 10-12 minutes.
6. Meanwhile, add remaining 1 Tbsp. margarine and mushrooms to saute pan that the chicken was cooked in. Saute mushrooms until lightly browned and cooked.
7. Sprinkle mushrooms with 1 Tbsp. flour, stir well. Add brandy and chicken broth and cook for 3 minutes to reduce liquid. Add fat free half-and-half and parsley, cook for 1 more minute until the sauce is thickened.
8. Place cooked chicken breast on plate and top with mushroom brandy sauce.

Serves: 4
Calories per serving: 350
Calorie equivalent: 5 oz. protein, 2 vegetables, 1 fat

Recipe courtesy of California Health & Longevity Institute

09/09/2010
Anonymous

This was so easy and completely, deliciously satisfying! It has been added to my family's dinner repertoire!

Comments
07/18/2010

oh wow...the smoked gouda takes this one over the top! Def. will make again!

Comments
07/15/2010
Anonymous

Very good chicken recipe. As recommended, use smoked gouda and make the cheese stuffing. It's delicious!

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