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preheat oven to 375 f. for the pimento cheese: in a medium bowl, combine cheddar cheese, onion, pimento, mayonnaise, lemon juice, tabasco, 1/2 teaspoon salt and crumbled bacon. mix well until the cheese is chopped into small pieces and the mixture is spreadable. a food processor would probably work too if you enjoy cleaning those bad boys! refrigerate until ready. take your chicken breasts and place between 2 pieces of wax paper, about 1-2 inches apart. using a meat mallet (or rolling pin or wine bottle) pound the chicken breasts until they are about 1/4 1/8 of an inch thick. season both sides of chicken with a little salt, pepper and paprika. now scoop about 1 1/2 2 tablespoons of your pimento cheese in the middle of each breast, leaving some space on the sides. fold the tips of the chicken to the center and secure with a toothpick. now fold up the sides, creating a sealed pocket with the chicken. i use about 4 toothpicks per breast ... sometimes 6 for the really stubborn ones. transfer chicken to a lightly greased baking dish, and bake for 20 minutes until cooked through and lightly browned. its okay for some cheese to spill out. *note i usually only make 2 chicken breasts with the full pimento cheese recipe and have found that the extra cheese is great on top of baked fries or in potato skins!
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Seal out syn-propanethial-S-oxide — tear-free onion prep