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Ham-&-Cheese-Stuffed Chicken Breasts

Source: © EatingWell Magazine
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  25 Minutes
Total Time:  50 Minutes
  4 servings
Making a pocket in the chicken breast to hold the stuffing is easy with a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing in the oven ensures that it cooks evenly throughout.
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
Ham-&-Cheese-Stuffed Chicken Breasts Recipe at
Preheat oven to 400 degrees 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 or until an instant-read thermometer registers 170 degrees F, about 20 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 236
Fat. Total: 7g
Protein: 31g
Carbohydrates, Total: 10g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 74mg
Sodium: 287mg
% Cal. from Fat: 27%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Teri Reviewed: 04/09/2009
really great!
The chicken breasts I used were a little large so I had to up the stuffing ingredients accordingly but this was really good! Its a definite keeper!
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