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| The cheese mixture kind of gooed out the side of the chicken, making for an odd looking picture but a delicious meal! |
3/4 C shredded cheddar cheese
2 Tbsp green onions
1 1/2 Tbsp diced pimientos (I used red peppers because it's what I had in the fridge)
1 C mayonnaise
2 tsp lemon juice
1/2 tsp hot sauce
Salt and pepper
4 chicken breast halves
1 Tbsp canola oil
Cook bacon. Remove bacon but reserve drippings. Combine bacon, cheese, green onions, pimientos, mayonnaise, lemon juice, hot sauce, and a bit of salt. Cut a 1-inch wide slit into each chicken breast and create a pocket. Divide cheese mixture evenly among chicken, stuffing into the pockets. Sprinkle chicken with salt and pepper. Saute chicken in bacon drippings for 4 minutes on each side (it was only one slice of bacon, and therefore not that much drippings. I promise this wont break your calorie budget for the day). Bake at 350 for 12 minutes. Let stand for 5 minutes.
Recipe from article by Julianna Grimes in the Jan/Feb 2011 Cooking Light Magazine.
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