Chicken Breasts stuffed with pimento and gouda
Ingredients
- 1/4 c shredded gouda (preferably smoked)
- 1 T finely chopped green onion
- 1 T finely chopped pimentos
- 1/4 t paprika
- 2 chicken breast (medium, about 5 oz each)
- Salt (Table) (to taste)
- ground black pepper (to taste)
- 1/2 t paprika
- Salt (Table)
- ground black pepper
- 1/2 T olive oil
Method
Preheat oven to 400F.
Combine Gouda, scallion, pimientos and 1/4 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 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, 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 165F, about 15 minutes.
Notes
SJ Note 27 Sept 2010: We didn't care for the flavor of the filling. It was easy to make, though. If you want to try it, I've updated the chicken breast size: ours happened to be 5 oz instead of the called-for 3oz, and the filling amount worked out just right. So definitely use bigger breasts, or less filling. The recipe as written above will work fine on that score, and is how we had it.