Chicken Stuffed with Pimiento Cheese

Sunday night, Cameron, Ford, and I went to the Ongena's with Josh and KB to cook dinner. The only people I was missing were my sister and parents!

We made chicken stuffed with pimiento cheese served over rice and roasted vegetables. The roasted vegetable I had previously made in January.

There are two different versions to this meal. Since I know some people like to have healthy options, while others enjoy the regular versions (Nanni). Both are good, and you can use any kind of version of Pimiento cheese.

Ford and Cameron were my sous chefs, while Mr. and Mrs. Ongena provided the kitchen as well as the music. And Josh and Kb were the observers/eaters/cobbler bringers.

Ingredients:

• For Homemade Pimiento:
• 1/2 cup shredded Gouda cheese, preferably smoked
• 2 Tbl chopped scallion
• 1 Tbl sliced pimientos, chopped 
• OR, 12 oz premade pimiento cheese (less healthy but still delicious) If you are making more than 7 chicken breast buy two.
• 1 tsp paprika, divided
• 4 small boneless, skinless chicken breasts (1 1/4-1 1/2 pounds total), trimmed and tenders removed
• 1/2 tsp salt, divided
• 1/2 tsp freshly ground pepper, divided
• 1 Tbl extra virgin olive oil

Directions:

Preheat oven to 400°F.

If you are making homemade pimiento cheese:
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°F, about 30 minutes. Cameron had a great idea and topped all of the chicken breats with pimiento cheese.