NOTE: Use the recipe below for homemade Pimento Cheese (don't stuff the chicken with the Wal-Mart Deli stuff) and I recommend roasting the red peppers yourself as directed. The leftover cheese is AWESOME the next day on crackers.
PIMENTO CHEESE-STUFFED FRIED CHICKEN BREASTS
4 boneless skinless chicken breasts
1 t salt
½ t. pepper
½ cup milk
1 large egg
1½-2 cups Panko bread crumbs
1⅓ cups Pimento Cheese (see recipe)
Combine the following:
1 lb sharp cheddar cheese, shredded
4 ounces pimentos, or 1-2 roasted red peppers diced (Place peppers on foil-lined pan. Brush with olive oil. Roast at 400° until they start to turn black, turning periodically. Wrap in foil to sweat the peel off. Wait until cool. Peel and dice.)
½ cup mayo (more if making for a sandwich spread)
2 T finely chopped onion
1 T Worcestershire
¼ t salt
⅛ t pepper
(If making in East Asia, soak chicken in water with meat tenderizer for several hours)
Beat the chicken (not too thin or you will not be able to “stuff” it). Sprinkle with salt and pepper.
In a medium-sized bowl, whisk together milk and egg. Pour bread crumbs into a separate medium-sized bowl. Dip chicken in milk mixture, then dredge in breadcrumbs.
Pour oil to 1.8 inch deep in a large pan. Over med-high heat, cook chicken about 10 min on each side (maybe a little more) until deep golden brown but not darkened or black.
Put the Chicken on a baking pan lined with foil. Cut a slit in the side of each breast. Spoon ⅓ cup pimento cheese into each piece. Bake at 350° for about 2-3 min until cheese is melted. Serve immediately.