Stuffed Chicken Breasts

INGREDIENTS :

• 1/2 cup shredded Gouda cheese, preferably smoked
• 2 tablespoons chopped scallion
• 1 tablespoon sliced pimientos, chopped
• 1 teaspoon paprika, divided
• 4 small boneless, skinless chicken breasts (1 1/4-1 1/2 pounds total), trimmed and tenders removed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil

METHOD

1. Preheat oven to 400°F.
2. integrate Gouda, scallion, pimientos and half teaspoon paprika in a small bowl.
3. reduce a horizontal slit along the thin, lengthy facet of every hen breast, almost thru to the
4. opposite aspect, and open like a ebook. Sprinkle the breasts with 1/4 teaspoon each salt and
5. pepper. Divide the cheese filling many of the breasts, setting it inside the middle of each. near the
6. breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the
7. remaining half teaspoon paprika, 1/4 teaspoon salt and pepper.
8. heat oil in a big ovenproof skillet over medium-excessive warmth. add the bird and cook till
9. browned on one aspect, approximately 2 minutes. flip the hen over and transfer the skillet to the
10. oven. Bake till the hen is no longer pink in the middle and an instantaneous-examine thermometer
11. inserted into the thickest part registers a hundred sixty five°F, approximately 15 minutes.