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!
Chicken Breasts Stuffed with Pimiento Cheese
From EatingWell: 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.
26 Reviews for Chicken Breasts Stuffed with Pimiento Cheese
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.
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.
I substituted low fat 2x protein cream cheese for the gouda in the recipe and was not sorry at all. There were no leftovers.
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!