Go Back
Homemade Pimento Cheese Stuffed Chicken photo
Print Recipe Save it for later

Pimento Cheese Stuffed Chicken

A creamy, cheesy pimento filling is stuffed into chicken breasts, pan-seared and finished in the oven for a golden, flavorful entree.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 3/4 cup shredded sharp cheddar cheese
  • 2 ounces cream cheese softened
  • 2 tablespoons diced pimentos drained well
  • 2 green onions sliced
  • 2 slices bacon cooked and crumbled
  • pinch garlic powder
  • pinch cayenne pepper
  • 4 boneless skinless chicken breasts
  • salt to taste
  • black pepper to taste
  • 1 large egg
  • 1 cup dry breadcrumbs
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil

Instructions

  • Preheat the oven to 350°F (175°C).
  • Make the pimento cheese: in a medium bowl, combine the shredded cheddar, softened cream cheese, diced drained pimentos, sliced green onions, crumbled bacon, garlic powder, and cayenne; mix until smooth. Cover and refrigerate if making ahead.
  • Prepare the chicken: cut a slit along the thick side of each breast to form a pocket, being careful not to cut through. Season both sides and the inside of each breast with salt and black pepper.
  • Stuff each chicken breast with the pimento cheese mixture, dividing it evenly among the four breasts.
  • Set up dredging stations: beat the egg with 1 tablespoon of water in a shallow bowl, and place the breadcrumbs in another shallow dish. Dip each stuffed breast in the egg wash, coating both sides, then press into the breadcrumbs to coat.
  • Heat the butter and vegetable oil in a large oven-proof skillet over medium heat. When hot, add the breaded chicken and cook until golden, about 4 minutes per side.
  • Transfer the skillet to the preheated oven and bake until the chicken is cooked through, about 12 to 14 minutes. Remove from oven and let rest briefly before serving.

Equipment

  • Medium Bowl
  • shallow bowls or dishes
  • large oven-proof skillet
  • Spatula or tongs
  • Measuring Cups and Spoons
  • Plastic Wrap

Notes

  • You can prepare the pimento cheese a day ahead and refrigerate it.
  • Use a skillet that is oven-safe to avoid transferring the chicken.
  • Adjust cayenne to taste for more or less heat.