Nutrition per serving may change if servings are adjusted.
6 small chicken breast halves with bone (3½-4 pounds total)
2 ounces lower-sodium ham, finely chopped (about ½ cup)
½ cup shredded Swiss cheese (2 ounces)
¼ cup refrigerated or frozen egg product, thawed or 1 egg, lightly beaten
1 tablespoon water
½ cup fine dry breadcrumbs
2 tablespoons olive oil
Preheat oven to 375°F. Line a 15x10-inch baking pan with foil; set aside. Remove skin from chicken breast halves and discard. Using a small sharp knife, cut a horizontal pocket about 2 inches long and 1 inch deep in the meatier side of each chicken breast half.
Prepare stuffing: Combine ham and cheese in a small bowl. Divide the stuffing among the pockets in the chicken breast halves.
Whisk together egg and the water in a shallow dish. Place the breadcrumbs in another shallow dish. Dip the stuffed chicken breast halves into the egg mixture, then in the breadcrumbs to coat. Arrange the chicken breast halves, meaty sides up, in the prepared baking pan. Drizzle with olive oil.
Bake for 45 to 55 minutes or until tender and no longer pink (170°F).