Pimiento Cheese-Stuffed Chicken Breasts

"How do I make chicken that isn't dry and tasteless?"

We get this question a lot here at Fat Loss Foodies! Just because you want to get leaner doesn't mean you have to choke down boneless, skinless chicken breasts seasoned only with Mrs. Dash. ((Gag.)) We promise. This recipe is worthy of serving to friends and family, and, unlike those bodybuilder meal-prep plans all over Instagram these days, you'll actually WANT to eat it.

These Pimiento Cheese-Stuffed Chicken Breasts have only ONE tablespoon of cheese in them. Pfft - that's a drop in the bucket when in comes to calories, but it goes a long way in the flavor department!  By using really good flavorful cheese like pimiento cheese, a little goes a long way. These chicken breasts look and taste like the opposite of  "diet food"!

I served these chicken breasts with a side of Tomato, Cucumber and Onion salad (recipe coming soon), Roasted Asparagus, and Oven-roasted Mustard Potatoes. Protein, non-starchy veggies, and some good complex carbs - YEP! That's every thing you need to make a Fat Loss Foodie meal!

Serves 4 - Adapted from this recipe on EatingWell.com


1/4 c. Pimiento cheese, divided

4 small boneless, skinless chicken breasts (about 1 1/4-1 1/2 lbs), trimmed and tenders removed (see Tip)

sea salt and fresh black pepper, to taste

1 tsp. paprika

1 Tbs. olive oil


1. Preheat oven to 400°F. 

2. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and use your fingers to make a pocket in the chicken. Divide the cheese filling among the breasts, placing one tablespoon in the center of each. Close the breast over the filling and tie each chicken breast with 1-2 pieces of kitchen twine. 

3. Season the chicken with paprika, sea salt and fresh black pepper. Heat oil in a large ovenproof skillet over medium-high heat. (I prefer a big cast iron skillet for this job!) Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the whole skillet to the oven. Bake until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes.