Crispy Ham and Swiss Stuffed Chicken
- Active Time 25m
- Total Time 55m
A variation of the famous chicken cordon bleu, this dish is a retro crowd-pleaser. Note that you may need to vary the amount of stuffing and cooking time slightly depending on the size of your chicken breasts.
- 1/2 cup grated Swiss cheese
- 1/4 cup diced ham
- 2 tablespoons chopped fresh basil
- Four 6-ounce boneless, skinless chicken breast halves
- 1 egg, lightly beaten
- 3/4 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Oil for greasing
Preheat oven to 400 degrees F.
In a bowl, combine the cheese, ham and basil.
Using a paring knife, cut a large pocket into each chicken breast half, slicing horizontally the length of the thinner side of the breast, being careful not to cut through to the other side.
Fill the cavity of each breast with the ham and cheese mixture. Press the edges down around the filling and secure the sides closed with toothpicks.
Place the egg in a shallow bowl and the breadcrumbs in a shallow dish (pie plates work well). Season the breadcrumbs with the salt and pepper.
Dip each breast in the egg and then dredge in the breadcrumbs. Set the breasts on a greased sheet pan.
Place in the oven and bake for about 30 minutes, or until the chicken is cooked through and reaches 170 degrees on an instant-read thermometer.
Remove the toothpicks and serve.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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