Cheesy Pickle Stuffed Chicken Breasts

You’re on your way to a fun dinner with this easy dill pickle stuffed chicken recipe!

Are you pickle crazy? My boys and I love them. Whether it’s on a sandwich, burger, or tuna salad, I want the dill pickles to be prominent. Needless to say, I’m pretty excited about this pickle stuffed chicken recipe! Not only does it have pickles, but also cheese, the other love of my life. Before I get to the recipe, I have some news…

Guess what we did on Sunday. Guess! We brought home a new kitty! It had only been two weeks since we lost Mr. Arbuckle, but I was ready to find a new cat to love. Meet Lulu (formerly known as Dipper).

Already walking around like she owns the place. #catsofinstagram #lulu #merrychristmas

A photo posted by Andi – Easy Recipe Blogger (@wearychef) on Dec 15, 2015 at 12:24pm PST

She is an absolutely beautiful and amazingly soft cat who was a bit down on her luck. She had been in a cat rescue group since May after being adopted from a high-kill shelter. She was very shy in the adoption center and never chosen by a family. She just needed to be given a chance because she is actually very affectionate and a purr machine now that she is home with us. She’s still a little skittish, but every day she’s getting more comfortable (even around our noisy 4-year-old). We’re so happy to bring her home for Christmas!

Now, let’s get back to the pickle stuffed chicken! I tried Sugar Dish Me’s Pickle Chicken a while back and really liked it. In this version, I cut a pocket into chicken breasts and stuffed them with provolone and pickle slices before browning them in my iron skillet. Four ingredients turned into a scrumptious meal!

You could serve this stuffed chicken on a bun if your little heart desired. Or, serve it on a bed of lettuce with fries. A cold beer on the side is welcome either way. Enjoy!

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Cheesy Pickle Stuffed Chicken Breasts

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 4 boneless, skinless chicken breasts
• seasoned salt
• 4 slices provolone cheese
• 1 cup dill pickle slices

Prep Time 10 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 4 boneless, skinless chicken breasts seasoned salt 4 slices provolone cheese 1 cup dill pickle slices

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Instructions

1. Place chicken breasts with the smooth side down on a cutting board. Use a sharp knife to carefully cut a horizontal pocket in each piece, leaving the back edge intact. (See below for a link to a video tutorial.)
2. Sprinkle outside and inside of chicken lightly with seasoned salt. Cut each cheese slice in half, and slide pieces into pocket of each piece of chicken. Then, slide pickle slices on top of the cheese.
3. Spray a skillet with cooking spray, and place chicken in hot pan. Put a lid on the skillet not quite tightly to allow steam to escape. This will help the chicken cook more evenly and quickly. Cook chicken approximately 10 minutes per side, or until internal temperature has reached 160 degrees F. Serve right away while cheese is still hot.

Recipe Notes

Click here to see a video of how to butterfly a chicken breast. That's basically what you're doing here, but don't open it up completely.