Instructions

• Preheat oven to 350°F (175°C).
• In a medium bowl, stir together 3/4 cup shredded sharp cheddar cheese, 2 ounces softened cream cheese, 2 tablespoons diced pimentos (drained), 2 sliced green onions, 2 slices cooked and crumbled bacon, a pinch of garlic powder, and a pinch of cayenne pepper until well combined. (This mixture can be made up to a day ahead—cover and refrigerate.)
• Pat 4 boneless, skinless chicken breasts dry. Cut a horizontal pocket into the thick side of each breast, taking care not to cut all the way through.
• Season the inside of each pocket and both sides of each chicken breast with salt and black pepper.
• Evenly divide the pimento cheese mixture among the 4 chicken breasts and stuff each pocket. If needed, use toothpicks to close the openings.
• In a shallow bowl, beat 1 large egg until combined. Place 1 cup dry breadcrumbs in a separate shallow dish.
• Dip each stuffed chicken breast into the beaten egg, coating all surfaces, then press the chicken into the breadcrumbs to coat all sides, including the seams.
• Heat 1 tablespoon butter and 1 tablespoon vegetable oil together in a large oven-proof skillet over medium heat until the butter is melted and the pan is hot.
• Add the breaded chicken to the skillet and cook about 4 minutes per side, until the coating is golden brown.
• Transfer the skillet to the preheated oven and bake for 12 to 14 minutes, until the chicken is cooked through (internal temperature 165°F) and the filling is heated.
• Remove from the oven and let the chicken rest 3–5 minutes. Remove any toothpicks and serve.