One Pan Pimento Cheese Chicken
Servings: 6
Equipment
- cast iron or oven-safe skillet
Ingredients
- 1 cup horseradish pimento cheese spread*
- 1 large chicken breast cut into 6 equal pieces, pounded to ¼ inch thickness
- salt and pepper, to taste
- 3 cups halved cherry tomatoes or quartered Roma tomatoes
- ½ tablespoon fresh thyme
- 2 tablespoon olive oil
- 1 tablespoon honey
- 8 oz fresh mozzarella, torn
- 1 teaspoon smoked paprika
- fresh chopped parsley (optional) for garnish)
Instructions
- Preheat oven to 350 degrees. 2. Toss tomatoes in thyme, olive oil, honey, and salt and pepper and transfer to a large oven safe pan or 12” cast iron skillet. 3. Arrange the pounded out chicken over the tomatoes, and season with salt and pepper. 4. Spread the pimento cheese equally over each piece of chicken. Top with torn mozzarella and sprinkle evenly with smoked paprika. 5. Transfer skillet to the oven and bake, uncovered, for 30-35 minutes, or until a thermometer inserted in the thickest part of the chicken breast reaches 165 degrees. 6. Once chicken is cooked through, remove the skillet from the oven. 7. For brown and bubbly cheese: Preheat broiler to high and broil chicken 2-3 minutes, checking occasionally to prevent burning. 8. Sprinkle fresh chopped parsley over top, and allow to cool 10-15 minutes before serving.. 9. Serve over rice, pasta couscous, zoodles or with roasted potatoes.