Recipes
Ham & Cheese Stuffed Chicken Breasts
- Pork
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.
Ingredients
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¼ cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
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2 tablespoons chopped ham
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2 teaspoons Dijon mustard
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Freshly ground pepper, to taste
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4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
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1 egg white
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½ cup plain dry breadcrumbs
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2 teaspoons extra-virgin olive oil
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