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

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes


  • 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


  • Preheat oven to 400 degrees
  • Use a rimmed baking sheet and lightly coat it with cooking spray
  • Mix cheese, ham, mustard and pepper in a small bowl.
  • 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.
  • 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.
  • 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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