Ribbon Chicken Recipe

Prepare pimento cheese

In a medium bowl combine shredded cheddar, softened cream cheese, mayonnaise, drained diced pimentos, Worcestershire sauce, hot sauce, and chopped chives. Mix until smooth and well combined. Taste and adjust salt and hot sauce if desired. Set aside.

Season chicken

Pat chicken breasts dry with paper towels. Lightly pound to an even thickness (about 3/4 inch) if needed. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika.

Cook bacon

Heat a large oven-safe skillet over medium heat. Add bacon strips and cook until just beginning to brown but still pliable, about 4-6 minutes. Remove bacon to a paper towel-lined plate, leaving 1 tablespoon of bacon fat in the pan. (If you prefer, cook bacon fully and reserve for topping.)

Sear chicken

Add 2 tbs olive oil to the hot skillet with the bacon fat. Sear seasoned chicken breasts 3-4 minutes per side until golden brown (internal temp will be about 145°F/63°C). Remove from heat.

Top with pimento cheese and bacon

Spoon an even portion of the prepared pimento cheese onto each seared chicken breast (about 1/4 cup per breast). Fold or place two bacon strips over each cheese-topped breast in a ribbon or crisscross pattern to secure the cheese.

Finish in oven

Preheat oven to 375°F (190°C). Place the skillet with topped chicken in the oven and bake 10-12 minutes until chicken reaches 165°F (74°C) and cheese is melted and bubbly. If bacon was not fully crisped earlier, broil 1-2 minutes at the end to crisp, watching carefully.

Rest and serve

Remove skillet from oven and let chicken rest 5 minutes. Spoon any pan juices over the chicken before plating.

Place peeled and chunked potatoes in a large pot. Cover with cold water and add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, about 15-18 minutes.

While potatoes cook, warm milk and butter together in a small saucepan or microwave until butter is melted and mixture is hot but not boiling.

Drain potatoes well and return to pot. Mash with a potato masher or ricer until mostly smooth. Gradually stir in warmed milk-butter mixture until you reach desired creaminess. Season with 1/2 tsp black pepper and additional salt to taste (start with 1/2 tsp). Keep warm until serving.

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch until bright green and just tender, about 3-4 minutes. Immediately transfer beans to a bowl of ice water to stop cooking, then drain.

In a skillet over medium heat, warm 1 tablespoon olive oil. Add blanched green beans, 1/2 tsp salt, and sauté 2-3 minutes until heated through and slightly blistered. Remove from heat and toss with 1/2 teaspoon lemon zest if using.