Pimiento Cheese And Bacon Stuffed Chicken Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Use a small spoon to scoop out the center of each pickle half, creating a long well. Use paper towels to thoroughly dry the pickle wells. Fill each pickle well with about 2 teaspoons of the pimento cheese. Smooth out into an even layer.
• Place the bacon strips in between paper towels on top of a microwave-safe plate. Microwave until slightly cooked, about 1 1/2 minutes.
• Wrap 1 strip of bacon around each pickle half and secure it with a toothpick or by tucking it under the pickle half.
• Lay the wrapped pickles on the prepared baking sheet. Bake until the bacon is crisp and the cheese is melted, 15 to 20 minutes. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet and a baking pan with foil.
• Lay bacon strips in a single layer on the prepared baking sheet.
• Place bacon in the preheated oven and cook until browned and crisp, about 15 minutes. Drain bacon slices on paper towels and chop. Keep the oven on.
• Slice chicken breasts horizontally, without going all the way through.
• Combine cream cheese, 1/4 cup of Cheddar cheese, green onions, and cilantro in a bowl. Add chopped bacon and mix to combine.
• Open chicken breasts at the hinge point and spread cream cheese mixture in a thin layer over each one. Close and transfer to the prepared baking pan.
• Bake in the preheated oven for 30 minutes. Top with remaining Cheddar and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let cool slightly before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
• Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
• Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

Steps:

• Preheat oven to 350 degrees.
• Combine bacon and next 6 ingredients (using 1/4 tsp of the salt). Cut a deep slip in the thickest part of the breast of each chicken. Spoon a teaspoon or so of the cheese mixture into newly created pocket. Secure the opening with a toothpick or two. Sprinkle the chicken with 1/4 teaspoon salt. Heat canola oil in cast iron skillet (or skillet with foil ready to cover the handle to make it oven proof). Pan fry the chicken for about 4 minutes each side, making adjustments as necessary for the fact that the toothpicks make portions of the meat difficult to reach the surface of skillet. Then remove skillet to heated oven, and complete cooking the chicken, approximately 12 minutes.

Steps:

• With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick.
• Sprinkle chicken with salt, pepper and paprika.
• Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
• Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
• Remove from skillet and cover loosely with foil to keep warm.
• Stir cornstarch into chicken broth with a fork until dissolved.
• Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
• Add chopped parsley.
• To serve, spoon over chicken.