- 1 slice applewood-smoked bacon
- 3/4 cup shredded cheddar cheese
- 2 tablespoons minced green onions
- 1 1/2 tablespoons diced pimientos
- 1 tablespoon canola mayonnaise
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon hot sauce
- 1/2 teaspoon salt, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.
Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand for 5 minutes.
