Stuffed Chicken Breasts

PREP 10 MINS   COOK 20 MINS   SERVES 4

1/2 cup shredded Gouda cheese, preferably smoked
2 Tbsp chopped scallion
1 Tbsp sliced pimientoes, chopped
1 tsp paprika, divided
4 small boneless, skinless chicken breasts (1 1/4 - 1 1/2 lbs total), trimmed and tenders removed (see Tip)
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1 Tbsp extra-virgin olive oil

1. Preheat over to 400'F.

2. Combine Gouda, scallion, pimientoes and 1/2 tsp paprika in a small bowl.

3. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 tsp each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining /12 tsp paprika, 1/4 tsp salt and pepper.

4. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165'F, about 15 minutes.

PER SERVING: (1 STUFFED BREAST) 200 CAL, 10 G FAT, 76 MG CHOL, 1 G CARB, 26 G PROT, 0 G FIB, 445 MG SOD
PointsPlus Value: 5

Well this was different - I hadn't , well we all hadn't, had Gouda cheese before so this was a first. The smell of the smoked cheese was actually good (if you like smoked foods).
As a side dish, we opted to add a vegetable rice medley - this upped the PointPlus value an extra 5 which then totals this entire meal at 10 PointsPlus.