Ham & Cheese Stuffed Chicken Breasts
- Number of Servings: 6
Ingredients
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. I have to use toothpicks to help hold it together. 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 or until an instant-read thermometer registers 170°F, about 20 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user ROXI714.
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. I have to use toothpicks to help hold it together. 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 or until an instant-read thermometer registers 170°F, about 20 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user ROXI714.
Nutritional Info Amount Per Serving
- Calories: 252.6
- Total Fat: 8.7 g
- Cholesterol: 100.4 mg
- Sodium: 419.8 mg
- Total Carbs: 0.2 g
- Dietary Fiber: 0.0 g
- Protein: 41.1 g
Member Reviews
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MARYELLEN301
I had three HUGE breasts. The filling was on the skimpy side. Toothpicks to secure.The cheese melted and dripped out of the meat. Maybe had I used the egg yolk I threw away it might have acted as a binder to prevent that? Used Panko. Sauteed on both sides before baking. Tasty. Had with garlic kale. - 1/16/13