Ham & Cheese Stuffed Chicken Breasts
I made this a couple of nights ago. Making a pocket in the chicken is 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.
- 1/4 cup grated Swiss, Monterey Jack, or part-skim Mozzarella cheese
- 2 tbsp chopped ham
- 2 tsp Dijon mustard
- freshly ground black pepper to taste
- 4 boneless chicken breast halves 1 1/4 lbs total
- 1 egg white
- 1/2 cup plain dry breadcrumbs
- 2 tsp olive oil extra virgin
- 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 pink 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