CHICKEN PIMIENTOS RECIPES

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PIMIENTO CHEESE CHICKEN RECIPE | COOKING LIGHT



Pimiento Cheese Chicken Recipe | Cooking Light image

Instead of using pimiento cheese as a sandwich filling, try using it as a filling for skillet-cooked chicken breasts.  The traditional pimiento cheese recipes call for the classic Southern spread served on toast or in a simple sandwich. By stuffing the tangy pimento cheese spread into chicken breasts, you dress up a classic recipe without adding much work at all. The impressive-looking results of stuffed chicken breasts belie the ease of preparation. You can stuff them up to a day ahead, keep refrigerated, and then simply cook and serve. This is a super simple makeover to a weeknight chicken dinner.

Provided by Julianna Grimes

Total Time 34 minutes

Yield 4 servings

Number Of Ingredients 11

1 slice applewood-smoked bacon
3/4 cup shredded cheddar cheese
2 tablespoons minced green onions
1 1/2 tablespoons diced pimientos
1 tablespoon canola mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon black pepper
1 tablespoon canola oil

Steps:

  • Preheat oven to 350°. Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand for 5 minutes.

Nutrition Facts : Calories 299, CarbohydrateContent 1.3 g, CholesterolContent 100 mg, FatContent 16 g, FiberContent 0.2 g, ProteinContent 36.8 g, SaturatedFatContent 5.8 g, SodiumContent 606 mg

PIMENTÓN ROAST CHICKENS WITH CRISPY POTATOES RECIPE | BON ...



Pimentón Roast Chickens with Crispy Potatoes Recipe | Bon ... image

This generously seasoned birds get the crispiest skin.

Provided by David Tanis

Yield 8 Servings

Number Of Ingredients 13

8 garlic cloves, finely grated
2 tablespoons plus 2 tsp. kosher salt
2 tablespoons olive oil
2 tablespoons smoked paprika
1 tablespoon hot smoked Spanish paprika
2 3½–4-lb. whole chickens
2 large bunches fresh thyme or marjoram
3 lb large Yukon Gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
½ cup chopped flat-leaf parsley
½ cup thinly sliced scallions
Smoked paprika (for dusting)

Steps:

  • Smoked paprika is sold at most supermarkets. Look for hot smoked paprika, sometimes labeled Pimentón Picante or Pimentón de La Vera Picante, at specialty foods stores.
  • Mix garlic, salt, oil, and both paprikas in a small bowl; mix to blend well. Using your hands, smear paste all over outside of chickens, rubbing to coat the skin. Place 1 bunch of thyme inside the cavity of each bird. Chill, uncovered, for at least 4 hours or overnight (for more flavor).
  • Let chickens stand at room temperature for 1 hour. If paste has clumped, rub to evenly distribute. Cut each potato in half lengthwise, then lengthwise into 4 thick wedges (steak-fry style). Place in a large bowl; season generously with salt and pepper. Drizzle in oil and, using your hands, toss well to coat. Spread potatoes in a single layer in a large roasting pan or on a large rimmed baking sheet.
  • Preheat oven to 500°. Place chickens side by side atop potatoes in roasting pan. (Alternatively, chicken and potatoes can be roasted separately on 2 large rimmed baking sheets.)
  • Roast chickens and potatoes for 30 minutes. Remove from oven; turn potatoes, rearranging chickens if needed. Reduce oven heat to 425°. Continue roasting chickens and potatoes until an instant-read thermometer inserted into thickest part of the thighs registers 165°, about 20 minutes longer. Let rest for 15 minutes.
  • Transfer potatoes to 1–2 platters; sprinkle with parsley and scallions. Arrange chickens on top of potatoes. Dust lightly with smoked paprika.

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