I made this a couple of nights ago.  Making a pocket in the chicken s easy with a good, sharp knife. Browning the chicken in a skillet before baking gives it a golden color and finishing it in the oven ensures it cooks evenly.

Ham & Cheese Stuffed Chicken


Ham & Cheese Stuffed Chicken Breasts

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Serving Size: 4


  • 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
  • 2 tablespoons chopped ham
  • 2 teaspoons Dijon mustard
  • Freshly ground black pepper to taste
  • 4 boneless, skinless chicken breast hales ( 1 1/4 pounds total)
  • 1 egg white
  • 1/2 cup plain dry breadcrumbs
  • 2 teaspoons extra-virgin olive oil


  1. Preheat oven to 400 degrees
  2. Use a rimmed baking sheet and lightly coat it with cooking spray
  3. Mix cheese, ham, mustard and pepper in a small bowl.
  4. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place on-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
  5. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs.
  6. Heat oil in a large nonstick skillet over medium-high heat, add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet Bake until the chicken is no longer ink in the center or until an instant-read thermometer registers 170 degrees. about 20-30 minutes.


This recipe originally came from EatingWell Magazine. I got it off Cooking.com






Categories: Chicken, Featured

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