Ham and Cheese Stuffed Chicken Breasts From Meghann1046
Source: Food Network
Makes 4 Servings
* 1/4 cup grated Swiss, Monterey Jack, or part-skim mozzarella cheese
* 2 tablespoons chopped ham
* 2 teaspoons Dijon mustard
* Freshly ground pepper to taste
* 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
* 1 egg white
* 1/2 cup plain dry breadcrumbs
* 2 teaspoons extra-virgin olive oil
Preheat oven to 400°F. Use a baking sheet with sides 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 one-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. (Discard leftovers.)
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, about 20 minutes.
Notes: My husband loves this recipe and asks for it almost weekly! I usually use a shredded Mexican Cheese blend instead of the recommended cheeses. I also use Habanero Dijon Mustard and add a few drops of Worcestershire Sauce for extra flavor.