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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.

Source: EatingWell Magazine, Fall 2004

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray.

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  • Mix cheese, ham, mustard and pepper in a small bowl.

  • 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.

  • 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.)

  • 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 degrees F, about 20 minutes.

Tips

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.

Nutrition Facts

1 stuffed chicken breast
247 calories; protein 30.7g; carbohydrates 10.3g; dietary fiber 0.7g; sugars 1g; fat 8.3g; saturated fat 2.5g; cholesterol 91.4mg; vitamin a iu 84.4IU; vitamin c 0.2mg; folate 33.4mcg; calcium 85.4mg; iron 1.1mg; magnesium 42mg; potassium 436mg; sodium 249mg; thiamin 0.3mg; added sugar 1g.

1/2 starch, 4 lean meat

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