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1
Preheat the oven to 350 degrees F.
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2
Place chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. Repeat with the remaining breasts. Wash hands well.
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3
Season each pocket with salt and pepper.
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4
Place a slice of ham in each pocket.
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5
Cut the Fresh Goat Cheese Log in quarters. Wrap each cheese slice with ham. Place each wrapped quarter into each pocket that was made in the chicken breasts.
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6
Wrap each stuffed chicken breast and place in refrigerator to chill for 30 minutes.
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7
Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and Panko or bread crumbs in the third one.
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8
Beat the eggs and water together.
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9
Dredge each of the stuffed Chicken Breasts first in flour, then egg wash and then in the Panko or bread crumbs.
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10
In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side.
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11
Place the pan in the oven and bake in the oven until the chicken is cooked through, 7 to 10 minutes.
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12
Split each chicken breast in half and serve.
