Ham-&-cheese-stuffed Chicken Breasts


  • 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


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.

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