Pimento Cheese Stuffed Chicken
Ingredients
The filling
-
2
oz
1/3 less fat cream cheese, softened
-
2
tablespoons
low fat mayonnaise
-
2
oz
shredded 2% sharp cheddar cheese
-
1
tablespoon
diced pimientos
-
a pinch
garlic powder
-
a pinch
onion powder
The chicken
-
4
(6 oz each)
boneless, skinless chicken breasts
The coating
-
4
teaspoons
all-purpose flour
-
2
teaspoons
Cajun seasoning
-
1
large
egg white, beaten
-
⅔
cup
panko bread crumbs
-
2
teaspoons
canola oil
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine the cream cheese, mayonnaise, cheddar, pimientos, garlic powder, and onion powder until well mixed.
- Slice the chicken breasts almost all the way through from the side to create a pocket, then fill each with the pimento cheese mixture.
- Close the chicken breasts and coat them with a mixture of flour and Cajun seasoning in a Ziploc bag.
- Dip each coated chicken breast in beaten egg white, then roll in panko crumbs to coat.
- Heat oil in a skillet over medium-high heat and cook the chicken for about 1 minute on each side until golden.
- Transfer the chicken to the prepared baking sheet and bake in the oven for 30-35 minutes until fully cooked.
Nutrition Facts (estimated)
Servings
4
Calories
344
Total fat
13g
Total carbohydrates
9g
Total protein
44g
Sodium
0mg
Cholesterol
0mg
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