Pimento Cheese Stuffed Chicken with Bacon

Rule #181: You’re three ingredients and thirty minutes away from one heck of a dinner.

Can there be any way possible this isn’t amazing? Pimento cheese + bacon + chicken. What’s not to love? Wrap these babies up all together, throw ’em in the oven, and you’ve got a delicious dinner situation, my friend.

Pimento Cheese Stuffed Chicken

This recipe checks all the boxes for us: easy, quick, low carb (Keto for Jon Boy), and most importantly, it’s pretty dad gum tasty, too.

Pimento Cheese Stuffed Chicken

Let’s make some chicken, shall we?

You’ll want to pound the chicken breasts so that they’re about 1/2″ thick. This makes it easier to roll them up and lessens the cook time.

We have this meat tenderizer that we use to pound the chicken thin. You’ll use the smooth side (the mallet-ish side) NOT the spiky side. Those aren’t real technical terms, but you catch my drift, right buddy?

Pimento Cheese Stuffed Chicken

Then, scoop a WHOLE BUNCH of your favorite pimento cheese onto the chicken. Our favorite is from Newk’s, but we’ve also used the store bought stuff and it does the job just fine.

Pimento Cheese Stuffed Chicken

Then you roll the chicken up into as tight a roll as you can get it.

Pimento Cheese Stuffed Chicken
Pimento Cheese Stuffed Chicken

You’re going to use the bacon (2 strips per chicken breast) to cover the ends where the cheese is exposed so that it doesn’t all leak out while it’s cooking.

Pimento Cheese Stuffed Chicken

Once you’ve got all your packages of deliciousness wrapped and ready, place them on a rimmed baking sheet lined with foil. Trust me on the foil – this is a messy one to have to scrub off!

Pimento Cheese Stuffed Chicken

You’ll bake them at 375 for 25-30 minutes, until the chicken is cooked through. Then, turn the broiler on high for about 2-3 minutes to really get the bacon extra crispy.

Pimento Cheese Stuffed Chicken

Wham, bam, thank ya ma’am. Garnish with a little chopped flat-leaf parsley if ya want.

Pimento Cheese Stuffed Chicken

Pimento Cheese Stuffed Chicken with Bacon

4 boneless, skinless chicken breasts
12 oz. container (or more) pimento cheese
8 slices of bacon

Preheat oven to 375.

Pound chicken breasts until they’re about ½” thick using the smooth side of a meat tenderizer (or mallet). [If you don’t have a meat tenderizer, place the chicken between two plastic cutting boards and pound them thin with a hammer.]

Scoop a heaping amount of pimento cheese onto each of the chicken breasts. Roll into a tight round. Wrap each round with two slices of bacon, using the bacon to keep the cheese tucked into the chicken.

Lay on a rimmed baking sheet lined with foil. Bake at 375 for 25-30 minutes, until chicken is cooked through. Turn on the broiler to high and broil an addition 2-3 minutes until bacon is crispy.

Garnish with flat-leaf parsley.

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