1/2 c. shredded smoked Gouda cheese
2 Tbs. chopped scallion
1 Tbs. sliced pimentos, chopped
1 tsp. paprika, divided
4 boneless skinless chicken breasts, trimmed and tenders removed
1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1 Tbs. olive oil
Directions: Preheat oven to 400 F. Combine
the Gouda, scallion, pimientos and 1/2 tsp. 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 tsp.
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. (You can tie them together with cooking twine if you wish.)
Sprinkle the breasts with the remaining 1/2 tsp. paprika, 1/4 tsp. salt and
pepper. Heat the olive 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 degrees, about 15 mins. Serve with any steamed
vegetable of your choice. ~ Chef ~
