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.
1/4cupgrated Swiss, Monterey Jack, or part-skim Mozzarella cheese
2tbspchopped ham
2tspDijon mustard
freshly ground black pepper to taste
4boneless chicken breast halves1 1/4 lbs total
1egg white
1/2cupplain dry breadcrumbs
2tspolive oilextra virgin
Instructions
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.
Notes
This recipe originally came from EatingWell Magazine. I got it off Cooking.com