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Oh oh my, this chicken dish is phenomenal! Now I recommend Conrad & Hinkle Pimento Cheese because it has always been my favorite (believe me I'm still trying recipes to replicate it) but use your favorite! Read down to make it a sheet pan meal!
***Disclaimer: I am an Independent Consultant for Pampered Chef so I do often refer to products. You are under no obligation to purchase anything to enjoy this site.
***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***
Ingredients
6 Chicken Breasts, boneless, skinless
½ cup Pimento Cheese
¼ tsp Rotisserie Seasoning
12 slices Bacon
Olive Oil
Directions
Preheat oven to 400°F.
Cut a 2-inch slit horizontally into each breast. Stuff pimento cheese into each pocket.
Season each breast with Rotisserie Seasoning.
Wrap each chicken breast with 2 bacon slices; secure with wooden picks.
Brown stuffed chicken in hot oil in a large cast-iron or skillet over medium heat 3-4 minutes, on each side.
Place chicken on Large Bar Stone;
Bake 15 minutes or until done.
Time could vary depending on thickness and size of breasts.
I use the Digital Meat Thermometer to ensure chicken is properly cooked.
NOTES:
Make this a sheet pan meal by adding your veggies to Bar Stone Pan during the final bake.
Here's what I did:
Ingredients
16oz pkg thin green beans
2 Tbsp olive oil
1 Tbsp lemon zest
Salt & Pepper to taste
Instructions
Preheat oven to 400°F.
Toss together all ingredients on a large rimmed baking sheet; spread in a single layer or around chicken.
Season with salt and pepper, if desired.
Bake 15 minutes or until browned and tender
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