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Ham-&-Cheese-Stuffed Chicken Breasts

  • 25 m
  • 50 m
EatingWell Test Kitchen
“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.”


    • 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


  • 1 Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
  • 2 Mix cheese, ham, mustard and pepper in a small bowl.
  • 3 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.
  • 4 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.)
  • 5 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.
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