I am always looking for new and creative ways to cook chicken. It's such an easy thing to make but I feel like I get in chicken ruts. Jessica stumbled across this recipe last week and shared it with me. I wasn't sure how I would feel but after making this dish it was worth the hassle of hunting down the pimentos!
You will need:
1/2 cup shredded Gouda cheese, preferably smoked
2 tablespoons chopped scallion
1 tablespoon sliced pimientos, chopped (you can used roasted peppers)
1 teaspoon paprika, divided
4 small boneless, skinless chicken breasts
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 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, 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 15minutes.
This chicken recipe was so good and so easy I loved it! I wish I had made more to be honest. I don't know how you feel about Gouda Jenny but you could replace the cheese in this dish with something that you like. I think Parmesan would be really tasty (how do you feel about Parm?) and cheddar would work well.
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