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Ham-&-Cheese-Stuffed Chicken Breasts

:  Fall 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.2 (186 votes)

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.


READER'S COMMENT:
"This is simple but looks elegant. So delicious it's hard to believe it's low calorie! Love it! "
Ham-&-Cheese-Stuffed Chicken Breasts Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 1/4 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, (1-1 1/4 pounds total)
  • 1 egg white
  • 1/2 cup plain dry breadcrumbs
  • 2 teaspoons extra-virgin olive oil

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Preparation

  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.

Nutrition

Per serving: 236 calories; 7 g fat ( 2 g sat , 3 g mono ); 74 mg cholesterol; 10 g carbohydrates; 31 g protein; 1 g fiber; 287 mg sodium; 347 mg potassium.

Exchanges: 1/2 starch, 4 lean meat


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Recipe Categories

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Servings
4
Main Ingredient
Chicken
Pork
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Budget
Comfort foods
Everyday favorites
Kid-friendly
Type of Dish
Main dish, poultry
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
1 hour or less
Publication
Fall 2004
The Essential EatingWell Cookbook (2004)
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