Pimiento Chicken Food

PIMIENTO CHEESE CHICKEN

Steps:

• Preheat oven to 350°.
• 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.
• 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.

PIMIENTO MAC AND CHEESE

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
• Meanwhile, heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion, mushrooms and 2 teaspoons thyme. Cook, tossing occasionally, until tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Stir in the flour to coat the vegetables; cook 1 minute. Add the chicken broth and milk and bring to a boil, stirring, until the mixture is thick and creamy, about 3 minutes. Stir in the tuna and 1/2 cup pimiento cheese; stir until the cheese melts, about 2 minutes. Stir in the pasta until combined; season with salt and pepper.
• Dollop the remaining 1/2 cup pimiento cheese on the pasta mixture and broil until the cheese is melted and browned in spots, 1 to 3 minutes. Sprinkle with the cracker crumbs and remaining 1 teaspoon thyme and broil until the crackers begin to brown, 30 seconds to 1 minute. Let cool 10 minutes.

CHICKEN BREAST WITH PIMENTOS

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.

PIMENTO MAC AND CHEESE WITH CHICKEN SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and set aside.
• Meanwhile, melt 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat. Add the sausage; cook, breaking up the meat, until lightly browned and cooked through, about 6 minutes. Remove the sausage to a plate using a slotted spoon.
• Add the flour to the drippings in the skillet; cook, stirring, until incorporated, 1 minute. Whisk in the milk. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Whisk in the cream cheese until smooth, then stir in the cheddar, cayenne and 1/2 teaspoon salt until melted and smooth, about 1 minute. Stir in the pasta and broccolini, sausage and pimentos.
• Preheat the broiler. Melt the remaining 1 tablespoon butter in the microwave; stir in the panko and sprinkle the mixture over the pasta. Broil until golden brown, about 3 minutes.

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.

PIMIENTO CHEESE-STUFFED FRIED CHICKEN

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.

PIMIENTO CHEESE-STUFFED FRIED CHICKEN

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 10 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° for 2 to 3 minutes or until cheese is melted.
• Garnish, if desired, and serve immediately.