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. Source: EatingWell Magazine, Fall 2004

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray.

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  • 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.

Tips

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.

Nutrition Facts

247 calories; 8.3 g total fat; 2.5 g saturated fat; 91 mg cholesterol; 249 mg sodium. 436 mg potassium; 10.3 g carbohydrates; 0.7 g fiber; 1 g sugar; 30.7 g protein; 84 IU vitamin a iu; 33 mcg folate; 85 mg calcium; 1 mg iron; 42 mg magnesium; 1 g added sugar;

Reviews (20)

Read More Reviews
21 Ratings
  • 5 star values: 19
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/07/2016
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. Read More
Rating: 5 stars
01/15/2015
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 Read More
Rating: 5 stars
02/10/2014
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) Read More
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Rating: 5 stars
02/19/2013
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 Read More
Rating: 5 stars
11/18/2012
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. Read More
Rating: 3 stars
10/03/2012
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 Read More
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Rating: 4 stars
09/23/2012
This is an easy recipe that has turned out great every time I have tried it. Read More
Rating: 5 stars
09/04/2012
Delish! This was so easy and delicious. Will be making this a reguar. Yum! Read More
Rating: 5 stars
10/30/2011
Wow this was fantastic!! I don't think I've ever tried a recipe that turned out this good. My whole family loved it which is amazing because I have a couple of picky kids. Will definitely make again and again and again!! Read More
Rating: 5 stars
10/30/2011
Pretty good. I'd make it again. It was very easy to make. Read More
Rating: 5 stars
10/30/2011
The recipe was very easy to make and was delicious! I am newly married and have just recently started to cook. This was great! Read More
Rating: 5 stars
10/30/2011
This was delicious! My husband loved it and so did I. Pretty easy and quick. Absolutely will make this again! Read More
Rating: 5 stars
10/30/2011
My husband and I loved this dish. Super easy. I added 1 part honey to the Dijon (I'm not a huge fan of mustard). It was delicious. I'd recommend browning it on BOTH sides before putting it in the oven. Definitely something we'll have again. Read More
Rating: 5 stars
10/30/2011
This was soooo good! It has quickly become a family favorite. Read More
Rating: 5 stars
10/30/2011
This recipe is great and easy to make. I loved how the chicken stayed nice and moist and top was nice and crusty. Read More
Rating: 5 stars
10/30/2011
This was really good. Will make again. I used Italian bread crumbs since that's what I had on hand. Went well with baked asparagus with a little lemon pepper Read More
Rating: 5 stars
10/30/2011
This was very easy and good! Both my husband and I liked it. I used Panko instead of regular bread crumb since that was what I had on hand. I'll make this again. Read More
Rating: 5 stars
10/30/2011
This is a great and easy recipe. It turned out delicious especially for a beginning cook. Read More
Rating: 5 stars
10/30/2011
This is simple but looks elegant. So delicious it's hard to believe it's low calorie! Love it! Read More
Rating: 5 stars
10/29/2011
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! Read More