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.
| Prep Time: | 25 minutes |
| Ready in: | 50 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
- 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°F, about 20 minutes.
Health Advantages: heart healthy, low sat fat, low sodium, low carb, low calorie, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 236 cal | Carbohydrate Servings: | ||||||
| Carbohydrates: | 10 g | Dietary Fiber: | 1 g | Cholesterol: | 74 mg | |||
| Fat: | 7 g | Sodium: | 287 mg | Saturated Fat: | 2 g | |||
| Protein: | 31 g | Potassium: | 347 mg | Monounsaturated Fat: | 3 g | |||
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