Chicken breasts stuffed with pimiento cheese

Recipe Information

Ingredients

• 1/2 cup shredded Gouda cheese, preferably smoked

• 2 tablespoons scallions, chopped

• 1 tablespoon pimientos, chopped

• 1 teaspoon paprika, divided

• 4 small boneless, skinless chicken breasts (1 1/4 to 1 1/2 pounds total), trimmed and tenders removed

• 1/2 teaspoon salt, divided

• 1/2 teaspoon freshly ground pepper, divided

• 1 tablespoon extra-virgin olive oil

Directions

• Preheat the oven to 400°F.

• In a small bowl, mix the scallions, pimientos, Gouda cheese, and 1/2 teaspoon of the paprika.

• Along the thin, long edge of each chicken breast, cut a horizontal slit almost to the opposite side. Open each chicken breast like a book. Sprinkle with 1/4 teaspoon each of salt and pepper. Fill the center of each chicken breast with the Gouda mixture. Close the chicken breast over the filling. Press the edges firmly together.

• Sprinkle the chicken breasts with 1/2 teaspoon of paprika and 1/4 teaspoon each of salt and pepper.

• In a large ovenproof skillet, heat the olive oil over medium-high heat. Cook the chicken in the oil until browned on one side, about 2 minutes. Turn the chicken over and place the skillet in the oven.

• Cook until the chicken is no longer pink in the center, about 15 minutes.

Nutrition (per serving)

• Calories: 200 cal

• Total fat: 10g

• Saturated fat: 3g

• Monounsaturated fat: 5g

• Cholesterol: 76mg

• Sodium: 445mg

• Potassium: 232mg

• Carbohydrate: 1g

• Fiber: 0g

• Protein: 26g