Pimiento Cheese And Bacon Stuffed Chicken Food

BACON-WRAPPED PICKLES STUFFED WITH PIMENTO CHEESE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Use a small spoon to scoop out the center of each pickle half, creating a long well. Use paper towels to thoroughly dry the pickle wells. Fill each pickle well with about 2 teaspoons of the pimento cheese. Smooth out into an even layer.
• Place the bacon strips in between paper towels on top of a microwave-safe plate. Microwave until slightly cooked, about 1 1/2 minutes.
• Wrap 1 strip of bacon around each pickle half and secure it with a toothpick or by tucking it under the pickle half.
• Lay the wrapped pickles on the prepared baking sheet. Bake until the bacon is crisp and the cheese is melted, 15 to 20 minutes. Serve warm.

BACON & CHEESE STUFFED CHICKEN BREAST

Steps:

• Heat oven to 350°F.
• Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with combined American cheese blend and bacon. Press cut edges of pockets together to seal.
• Whisk egg in pie plate. Combine cilantro and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in cilantro mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until chicken is done (165ºF).

BACON AND CHEESE STUFFED CHICKEN

Steps:

• With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick.
• Sprinkle chicken with salt, pepper and paprika.
• Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
• Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
• Remove from skillet and cover loosely with foil to keep warm.
• Stir cornstarch into chicken broth with a fork until dissolved.
• Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
• Add chopped parsley.
• To serve, spoon over chicken.

CHICKEN STUFFED WITH BACON AND CHEESE

Steps:

• Cut a slit (as if to butterfly but do not cut all the way through the ends so it makes a pocket) in each chicken breast.
• Stuff with cheese and crumbled bacon (the more the better, I think).
• Use a toothpick to secure the pocket closed.
• Brown stuffed chicken in olive oil in a fry pan until golden brown, then add diced tomatoes and cover, cooking until chicken is thoroughly done.
• Before serving, remove toothpicks.

PIMENTO CHEESE STUFFED CHICKEN BREASTS

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.

STUFFED CHICKEN WITH CANADIAN BACON

Steps:

• Preheat oven to 350 degrees, line bottom of a glass pan with olive oil and set aside at least 10 – 15 toothpicks near your workstation.
• Mix seasoning ingredients in a shallow pan, with enough room to lay one chicken breast down in it.
• Add as much as you want of each seasoning per your taste, I used a couple of shakes for each ingredient and a little extra of the cheeses.
• Mix all stuffing ingredients together in a bowl.
• Lay one chicken breast in the shallow seasoning dish to coat the outside, and then in the center of the chicken breast add a line of the stuffing mixture.
• Roll and seal by sticking a toothpick on the top of each end to close.
• Once all the chicken breasts are stuffed and in the glass dish, you will have left over stuffing, place the leftover stuffing on top of each chicken breast on the lip of the “seal”.
• Bake in oven for 30 minutes, check to see if done, depending on oven you may need another 15 minute.

STUFFED CHICKEN BREASTS WITH BACON AND CREAM CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet and a baking pan with foil.
• Lay bacon strips in a single layer on the prepared baking sheet.
• Place bacon in the preheated oven and cook until browned and crisp, about 15 minutes. Drain bacon slices on paper towels and chop. Keep the oven on.
• Slice chicken breasts horizontally, without going all the way through.
• Combine cream cheese, 1/4 cup of Cheddar cheese, green onions, and cilantro in a bowl. Add chopped bacon and mix to combine.
• Open chicken breasts at the hinge point and spread cream cheese mixture in a thin layer over each one. Close and transfer to the prepared baking pan.
• Bake in the preheated oven for 30 minutes. Top with remaining Cheddar and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let cool slightly before serving.

PIMIENTO CHEESE AND BACON STUFFED CHICKEN

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.