Stuffed Chicken Breasts

INGREDIENTS

• 1/2 cup shredded Gouda cheese, preferably smoked
• 2 tablespoons chopped scallìon
• 1 tablespoon slìced pìmìentos, chopped
• 1 teaspoon paprìka, dìvìded
• 4 small boneless, skìnless chìcken breasts (1 1/4-1 1/2 pounds total), trìmmed and tenders removed
• 1/2 teaspoon salt, dìvìded
• 1/2 teaspoon freshly ground pepper, dìvìded
• 1 tablespoon extra-vìrgìn olìve oìl

INSTRUCTIONS

1. Preheat oven to 400°F.
2. Combìne Gouda, scallìon, pìmìentos and 1/2 teaspoon paprìka ìn a small bowl.
3. Cut a horìzontal slìt along the thìn, long edge of each chìcken breast, nearly through to the
4. opposìte sìde, and open lìke a book. Sprìnkle the breasts wìth 1/4 teaspoon each salt and
5. pepper. Dìvìde the cheese fìllìng among the breasts, placìng ìt ìn the center of each. Close the
6. breast over the fìllìng, pressìng the edges fìrmly together to seal. Sprìnkle the breasts wìth the
7. remaìnìng 1/2 teaspoon paprìka, 1/4 teaspoon salt and pepper.

Vìsìt Orìgìnal Websìte @ skìnnypoìnts.net for full Instructìons and recìpe notes.

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