Chicken breasts stuffed with pimiento cheese from EatingWell Magazine, Jul/Aug 2010 (page 26)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • mharriman on November 02, 2020

    Delicious. Wow. This recipe brought back memories of my first real cooking adventure in the late ‘70’s when it was a thing in Oregon to make chicken Cordon Bleu for dinner guests. This doesn’t use the same cheese nor does it include ham, but I like it better, mainly because smoked Gouda is my favorite cheese. I used toothpicks to close up the stuffing for the initial pan browning and took them out for the baking. That did the trick. The stuffing had learned to stay inside the pockets while browning. This is lovely over orzo as some of the cheese and pimento sauce escapes and mixes with the pasta.

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