Nutrition per serving may change if servings are adjusted.
6 small chicken breast halves with bone (3½ to 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 bread crumbs
2 tablespoons olive oil
Preheat oven to 375°F. Line a 15x10x1-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: In a small bowl, combine ham and cheese. Divide stuffing among pockets in chicken breast halves.
In a shallow dish, whisk together egg and the water. Place bread crumbs in another shallow dish. Dip stuffed chicken breast halves into egg mixture, then in bread crumbs to coat. Arrange chicken breast halves, meaty sides up, in prepared baking pan. Drizzle with olive oil.
Bake for 45 to 55 minutes or until tender and no longer pink (170°F).