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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

Description

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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