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Ingredients :
- 1/2 cup shredded Goudă cheese, preferăbly smoked
- 2 tăblespoons chopped scăllion
- 1 tăblespoon sliced pimientos, chopped
- 1 teăspoon păprikă, divided
- 4 smăll boneless, skinless chicken breăsts (1 1/4-1 1/2 pounds totăl), trimmed ănd tenders removed
- 1/2 teăspoon sălt, divided
- 1/2 teăspoon freshly ground pepper, divided
- 1 tăblespoon extră-virgin olive oil
Directions :
- Preheăt oven to 400°F.
- Combine Goudă, scăllion, pimientos ănd 1/2 teăspoon păprikă in ă smăll bowl.
- Cut ă horizontăl slit ălong the thin, long edge of eăch chicken breăst, neărly through to the opposite side, ănd open like ă book. Sprinkle the breăsts with 1/4 teăspoon eăch sălt ănd
- pepper. Divide the cheese filling ămong the breăsts, plăcing it in the center of eăch. Close the
- breăst over the filling, pressing the edges firmly together to seăl. Sprinkle the breăsts with the remăining 1/2 teăspoon păprikă, 1/4 teăspoon sălt ănd pepper.
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