Pimiento Cheese And Bacon Stuffed Chicken - cooking recipe

Ingredients

1 slice turkey bacon, fried, and chopped
3/4 cup cheddar cheese, sharp, shredded
1 1/2 tablespoons pimientos, in jar in canned vegetable section
1 tablespoon mayonnaise
2 teaspoons lemon juice
1/2 teaspoon salt, divided
pepper
4 chicken breasts, boneless
canola oil

Preparation

Preheat oven to 350 degrees.
Combine bacon and next 6 ingredients (using 1/4 tsp of the salt). Cut a deep slip in the thickest part of the breast of each chicken. Spoon a teaspoon or so of the cheese mixture into newly created pocket. Secure the opening with a toothpick or two. Sprinkle the chicken with 1/4 teaspoon salt. Heat canola oil in cast iron skillet (or skillet with foil ready to cover the handle to make it oven proof). Pan fry the chicken for about 4 minutes each side, making adjustments as necessary for the fact that the toothpicks make portions of the meat difficult to reach the surface of skillet. Then remove skillet to heated oven, and complete cooking the chicken, approximately 12 minutes.