Chicken Breasts Stuffed With Pimiento Cheese Food

PIMIENTO CHEESE-STUFFED FRIED CHICKEN

Pimiento Cheese-Stuffed Fried Chicken image

Found this recipe from the Southern Living website. Wanted to have for safe keeping and share here on recipezaar.

Provided by Marsha D.

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1 large egg
1 -2 cup Japanese-style bread crumbs (panko)
canola oil, for frying
1 1/3 cups pimento cheese

Steps:

Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Whisk together 1/2 cup milk and egg. Dip chicken in milk mixture, and dredge in breadcrumbs.
Pour oil to a depth of 1/8 inch in a large skillet over medium-high heat. Cook chicken in hot oil about 15 to 20 minutes on each side or until done.
Transfer chicken to a baking sheet. Hold chicken with tongs, and cut a slit in 1 side of each chicken breast to form a pocket. Spoon 1/3 cup Pimiento Cheese into each pocket.
Bake at 350°F for 10 to 15 minutes or until cheese is melted and you feel the chicken is completely done.

Nutrition Facts : Calories 198.3, Fat 4.2, SaturatedFat 1.6, Cholesterol 125.6, Sodium 767.2, Carbohydrate 7.4, Fiber 0.3, Sugar 0.6, Protein 30.7

CHICKEN BREAST WITH PIMENTOS

Chicken Breast With Pimentos image

Make and share this Chicken Breast With Pimentos recipe from Food.com.

Provided by weekend cooker

Categories Chicken Breast

Time 1h30m

Yield 8 chicken breasts, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

8 boneless skinless chicken breast halves
seasoning salt, to taste
black pepper, to taste
6 tablespoons margarine
1 cup chopped celery
1 onion, chopped
1 small bell pepper, chopped
1 (4 ounce) jar chopped pimiento, drained
1 cup uncooked rice
1 (10 ounce) can cream of chicken soup, undiluted
1 (10 ounce) can cream of celery soup, undiluted
2 (8 ounce) cans milk
1 (8 ounce) can slices water chestnuts, drained
1 1/2 cups shredded cheddar cheese

Steps:

Place chicken breasts in large 11x14 , greased baking dish, and sprinkle with seasoned salt, and pepper.
Melt margarine in large skillet and saute celery, onion, and bell pepper.
Add pimentos, rice, soups, and milk, and water chestnuts, and mix well.
Pour mixture over chicken breasts.
Cook chicken covered at 325 degrees for 1 hour.
Uncover and cook another 10 minutes.
Remove from oven and sprinkle cheese over top of casserole, and bake for 5 minutes.

Nutrition Facts : Calories 686, Fat 30.8, SaturatedFat 11.7, Cholesterol 141.3, Sodium 1396.7, Carbohydrate 49.5, Fiber 2.8, Sugar 4.2, Protein 51.1

PIMIENTO CHEESE AND BACON STUFFED CHICKEN

Pimiento Cheese and Bacon Stuffed Chicken image

I was waiting for my daughter to finish her SAT math prep class when I came across a recipe in a magazine (it might have been Good Housekeeping). Sorely tempted to tear it out, I resisted and copied the essence of it on the carbon of a check (the only handy paper). I made a couple of changes, for health and taste, and here it is. I suppose you could save time and use prepared pimiento spread. I think my version might taste fresher and livelier.My family loved it--hope you will too.

Provided by Vicki Kaye

Categories Chicken Breast

Time 50m

Yield 4 chicken breats, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 slice turkey bacon, fried, and chopped
3/4 cup cheddar cheese, sharp, shredded
1 1/2 tablespoons pimientos, in jar in canned vegetable section
1 tablespoon mayonnaise
2 teaspoons lemon juice
1/2 teaspoon salt, divided
pepper
4 chicken breasts, boneless
canola oil

Steps:

Preheat oven to 350 degrees.
Combine bacon and next 6 ingredients (using 1/4 tsp of the salt). Cut a deep slip in the thickest part of the breast of each chicken. Spoon a teaspoon or so of the cheese mixture into newly created pocket. Secure the opening with a toothpick or two. Sprinkle the chicken with 1/4 teaspoon salt. Heat canola oil in cast iron skillet (or skillet with foil ready to cover the handle to make it oven proof). Pan fry the chicken for about 4 minutes each side, making adjustments as necessary for the fact that the toothpicks make portions of the meat difficult to reach the surface of skillet. Then remove skillet to heated oven, and complete cooking the chicken, approximately 12 minutes.

Nutrition Facts : Calories 359.5, Fat 22.4, SaturatedFat 8.7, Cholesterol 119.2, Sodium 582.9, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 36.1

PIMENTO CHEESE STUFFED CHICKEN BREASTS

Pimento Cheese Stuffed Chicken Breasts image

Make and share this Pimento Cheese Stuffed Chicken Breasts recipe from Food.com.

Provided by retiree09

Categories Chicken Breast

Time 40m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces cream cheese, softened
3 tablespoons pimientos, drained and chopped
1 garlic clove, finely minced
4 boneless skinless chicken breasts
1 cup plain breadcrumbs
3 teaspoons paprika, divided
salt and pepper
canola oil

Steps:

Preheat oven to 350 degrees F.
Mix first three ingredients and 1 t. of paprika in a small bowl.
Pound out chicken breasts between Saran Wrap till 1/4" thick. Put enough cream cheese mixture on each chicken breast to spread out to within 1" of the edge. Roll each chicken breast up, making sure to seal up the ends too. Secure with 2 toothpicks.
In a large dish, mix bread crumbs, the rest of the paprika and salt and pepper. Roll each chicken roll in crumbs.
Heat oil 1/4" deep in a large skillet. Brown chicken rolls till golden brown on all sides.
Transfer to baking sheet. Bake in preheated 350 degree oven for 15 to 20 minutes. Don't forget to remove the toothpicks before serving.

Nutrition Facts : Calories 316.3, Fat 18.3, SaturatedFat 9, Cholesterol 122.4, Sodium 328.2, Carbohydrate 8.5, Fiber 1.1, Sugar 2.2, Protein 28.9

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