Instructions

• Preheat the oven to 350°F.
• Make the pimento cheese: in a medium bowl combine 3/4 cup shredded sharp cheddar cheese, 2 ounces cream cheese (softened), 2 tablespoons diced pimentos (drained well), 2 green onions (sliced), 2 slices bacon (cooked and crumbled), a pinch of garlic powder, and a pinch of cayenne pepper. Mix until combined. (This can be made up to a day ahead; cover and refrigerate.)
• Prepare the chicken: make a slit in the thick end of each of the 4 boneless, skinless chicken breasts and carefully cut to form a pocket, taking care not to cut through. Season both sides and the inside of each pocket with salt and black pepper.
• In a shallow bowl, beat 1 large egg.
• Place 1 cup dry breadcrumbs in a separate shallow dish.
• Divide the pimento cheese evenly and stuff it into the pockets of the chicken breasts.
• Dip each stuffed chicken breast into the beaten egg, coating both sides and the edges of the pocket. Allow excess egg to drip off.
• Press each egg-coated breast into the breadcrumbs, coating both sides and the edges. Set the breaded breasts aside on a plate.
• Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large ovenproof skillet over medium heat until the butter is melted and the pan is hot.
• Add the chicken to the skillet (do not overcrowd) and cook about 4 minutes per side, until the coating is golden brown.
• Transfer the skillet to the preheated oven and bake the chicken for 12 to 14 minutes, until cooked through (internal temperature reaches 165°F) and the filling is hot.
• Remove the skillet from the oven and let the chicken rest a few minutes before serving.