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PIMIENTO CHEESE STUFFED FRIED CHICKEN
4 boneless, skinless chicken breasts
1 tsp. salt
1/2 tsp. pepper
1/2 cup milk
1 large egg
1 1/2 to 2 cups Japanese breadcrumbs (panko)
1 1/3 cups pimiento cheese
Preheat oven to 350 degrees.
Sprinkle chicken evenly with salt and pepper.
Whisk together milk and egg. Dip chicken in milk mixture and dredge in breadcrumbs.
Pour oil to a depth of 1/8 inch in a large skillet over medium-high heat. Cook chicken in oil about 10 minutes on each side or until done.
Transfer chicken to a baking sheet. Hold chicken with tongs and cut a slit in one side of each chicken breast to form a pocket. Spoon 1/3 cup cheese in each pocket.
Bake for 2-3 minutes or until cheese is melted. Garnish with chopped chives if desired.
Source: Southern Living
(This recipe was contributed as part of a "Cook of the Week" feature.)