I always thought that making stuffed chicken would be hard and time-consuming. Well, again, I admit I was wrong. These are not difficult to make but they look so fancy! They taste amazing too!
1/2 cup shredded Gouda cheese, preferably smoked
2 tablespoons chopped scallion
1 tablespoon sliced pimientos, chopped
1 teaspoon paprika, divided
4 small boneless, skinless chicken breasts (1 1/4-1 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
Preheat oven to 400°F.
Combine Gouda, scallion, pimientos and 1/2 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 1/4 teaspoon each salt and
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, 1/4 teaspoon 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 165°F, about 15 minutes.
Amount Per Serving
Total Fat 11 g
Cholesterol 93 mg
Sodium 445 mg
Potassium 355 mg
Total Carbohydrate 1 g
Protein 36 g
Vitamin A 9 %
Vitamin C 8 %
Calcium 10 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.