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Ham-&-Cheese-Stuffed Chicken Breasts
Ham-&-Cheese-Stuffed Chicken Breasts
20 Reviews
From: EatingWell Magazine, Fall 2004
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ¼ 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, (1-1¼ pounds total)
- 1 egg white
- ½ cup plain dry breadcrumbs
- 2 teaspoons extra-virgin olive oil
Preparation
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Active
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Ready In
- 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. 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.
- Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
- Serving size: 1 stuffed chicken breast
- Per serving: 247 calories; 8 g fat(2 g sat); 1 g fiber; 10 g carbohydrates; 31 g protein; 33 mcg folate; 91 mg cholesterol; 1 g sugars; 1 g added sugars; 84 IU vitamin A; 0 mg vitamin C; 85 mg calcium; 1 mg iron; 249 mg sodium; 436 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ starch, 4 lean meat
Reviews 20
August 07, 2016
By: Dannetta Bauders
I used pepper jack cheese and added chipolte seasoning to my breadcrumb mix and to my egg whites. Gave the chicken and extra spicy kick.
January 15, 2015
By: EatingWell User
FANTASTIC
Although I usually hate recipes that require frying and then baking this one was totally worth it!! The flavors were fabulous. I used sliced swiss I had and just diced it up to mix with the ham and dijon. My husband and daughter both also enjoyed this dish, it was so wonderfully moist yet still completely cooked!!!
Pros: Moist, Juicy, Delicious
Cons: Small extra step of frying first
February 10, 2014
By: EatingWell User
Loved it!!
LOVED this dish!! I've got my partner and two boys - 8 and 13, and they both loved it!! Was super easy to make, so tender when I cut it open and the flavour from the mustard and cheese was through the whole breast!! I've printed this recipe out and added it to my 'Success' recipe clearfile!! :o)
February 19, 2013
By: EatingWell User
Hit the spot!
I used a slice of natural Canadian bacon (from Costco - no nasty nitrates, etc.) and a ultra thin slice of swiss cheese (Sargento brand - only 40 calories per slice) and a swipe of country dijon mustard in each breast. Dipped them in egg beaters and then some italian bread crumbs. Browned in some olive oil (more than the recipe called for because I had 4 giant breasts) and cooked them at 375 for 20 min. Perfect. They were delicious and hit the spot. Served with mashed cauliflower and simple green salad.
Pros: easy, tasty
November 18, 2012
By: EatingWell User
Easy and delish!
Made this tonight and it was great, and I'm not a very good cook, and my boyfriend LOVED it (for real). I used prepackaged proscuitto from the grocery store which I just tore into very small pieces, shredded Jack and Cheddar, and mixed the Dijon with some honey before adding it to the cheese and proscuitto mixture. I browned both sides in the frying pan then baked them exactly as instructed, and the breasts were moist, tasty and cooked perfectly. I actualy couldn't believe it, b/c I figured they'd be dry (shows how little I know about cooking - HA!) I actually prepared the breasts earlier today and left them in fridge skewed with toothpicks for a few hours, then took egged and breaded them and finished cooking this evening. To me, even though they required a little bit more prep than I'm used to, they were still very easy and totally worth it. I served them with rice pilaf and salad (and dessert!) and I can't wait to have leftovers tomorrow.
October 03, 2012
By: EatingWell User
I must of done something wrong
I made this for dinner tonight. I followed the above directions and when I put the chicken in the oven, I baked it at 375, not 400 because I thought it would be dry. I baked it for about 30 minutes. It was done but it was dry. The taste was there but I don't know why it got dry. I would definately make this again. It's easy and low-fat
September 23, 2012
By: cj_alternate
This is an easy recipe that has turned out great every time I have tried it.
September 03, 2012
By: sreyes_ccs
Delish!
This was so easy and delicious. Will be making this a reguar. Yum!
January 30, 2011
By: jrskappel
So easy and yummy!
This took so little time to get in the oven....and was so delicious! I used whole wheat panko crumbs, since that's what I had on hand, and I browned both sides before baking it based on some of the other reviews. This is definitely going to be a staple in our house!
