Pimento Cheese Stuffed Chicken

Disclaimer:  This recipe takes a little longer and requires more work than some of the others that I have posted, but it's worth it!

Ingredients
3 - 4 boneless skinless chicken breast
6 oz cream cheese
3 Tbsp pimentos, chopped
1 large clove of garlic, grated or finely chopped
3 tsp paprika
1 cup breadcrumbs
toothpicks

Preheat oven to 350 degrees.

Butterfly the chick breasts so they open like a book and pound them to 1/4 inch thickness. Combine cream cheese with pimentos, garlic and 1 tsp of paprika.  Combine the remaining paprika with breadcrumbs in separate dish.  Spread equal parts of the cream cheese mixture on each piece of chicken.  Roll chicken up and secure with 2 toothpicks. Roll each piece in breadcrumbs.

Heat 2 tablespoons of vegetable or olive oil in a skillet over medium heat.  Brown chicken a few minutes on each side.  Then transfer to oven safe baking dish and into oven for 15-18 minutes or until juice run clear.

Tips:
Butterfly and pound chicken the night before.  I used a KitchenAid mixer to mix the cream cheese while I prepared the breadcrumb mixture.  Once I got the chicken and cream cheese ready to start rolling, I turned on the heat on the stove to heat the oil.  I spread, rolled, toothpicked, and coated one piece of chicken and put it in the skillet.  Then I completed the next and placed it in the skillet and turned the first.  I followed this pattern for the remaining chicken breasts.

I cut 1/4 of a finished chicken breast up for my 10-month old.  He was able to feed himself, albeit a little messily.  I paired it with some chopped up french style green beans and a few pinches from my roll.  He LOVED it.  The remaining chicken breast was put in the fridge and fed for lunch the next day.  He had another 1/4 and I had the remaining 1/2.  It was perfect!