Pimento cheese stuffed chicken

4 oz sharp cheddar cheese
2 oz cream cheese
3 tablespoons pimentos
1/4 cup mayo
1/2 teaspoon paprika
1 garlic clove
1/2 teaspoon worcestershire sauce
Teaspoon grated onion

4 chicken breasts
1 cup seasoned bread crumbs
2 tablespoons olive oil

Preheat oven to 350

Butterfly chicken (cut open like a book). Pound chicken to 1/4 inch thick between plastic wrap. Season with salt and pepper. Grate cheese on small side of grater. Mix mayo, grated garlic, grated onion, paprika, pimento, and worcestershire sauce. Mash in cream cheese and fold in cheddar cheese.

Place 1/4 pimento cheese in the middle of each breast. Fold the pointy end over filling. Fold sides over like a burrito and roll towards the thicker end of the breast. Secure with toothpicks and roll in bread crumbs.

Sauté chicken rolls in olive oil for 3 min each side. Place pan in oven and bake for 12 minutes.