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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Instead of using pimiento cheese as a sandwich filling, try using it as a filling for skillet-cooked chicken breasts. Ingredients:
1 slice applewood-smoked bacon |
3/4 cup shredded cheddar cheese |
2 tablespoons minced green onions |
1 1/2 tablespoons diced pimientos |
1 tablespoon canola mayonnaise |
2 teaspoons fresh lemon juice |
1/2 teaspoon hot sauce |
1/2 teaspoon salt, divided |
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon black pepper |
1 tablespoon canola oil |
Directions:
1. Preheat oven to 350°.
2. Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.
3. Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand for 5 minutes.
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