My girls are natural born planners. Not only are they planning for the big game this weekend….Puppy Bowl 2013, but they have already started planning their Valentine box for next year. I’ve been doing a much better job with meal planning. I made the pimento cheese to use for pimento cheese sandwiches, a panini and this awesome meal…Pimento Cheese Stuffed Fried Chicken.
4 Chicken Breasts, boneless and skinless
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Fat Free Milk
1 Large Egg
1-1/2 cups Panko (Japanese breadcrumbs)
1/4 cup Vegetable Oil
1/2 cup Pimento Cheese
Butterfly chicken breasts. Sprinkle each evenly with salt and pepper.
Whisk the milk and egg together.
Keeping the chicken breast closed, dip in the milk mixture and then dredge in the breadcrumbs.
Put oil in pan (about 1/8″ deep) over medium-high heat. Cook chicken in oil for 10 minutes on each side, or until the center is completely cooked.
Preheat oven to 350 degrees.
Place chicken on baking sheet and spoon 1/4 cup pimento cheese into the middle of each piece.
Bake for 3 minutes or until cheese is melted. Top with chives if desired.
Adapted from Southern Living.
Total Fat 33.5g
Total Carbohydrates 33.9g
Dietary Fiber 1.9g
Nutrition Grade B
Today’s Leopard Print Find: Shoe Organizer – 20 Pocket in Syle Over the Door Shoe Organizer