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Ham-&-Cheese-Stuffed Chicken Breasts

Fall 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (257 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

20 Reviews for Ham-&-Cheese-Stuffed Chicken Breasts

01/15/2015
Anonymous
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!!!

Moist, Juicy, Delicious
Comments
02/10/2014
Anonymous
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)

Comments
02/19/2013
Anonymous
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.

easy, tasty
Comments
11/18/2012
Anonymous
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.

Comments
11/18/2012
Anonymous
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.

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