Ham And Cheese Stuffed Chicken Breasts

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   1.Preheat oven to 400u00b0F. Use a baking sheet with sides and lightly coat it with cooking spray.

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

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   3.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.

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   4.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.)

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   5.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 170u00b0F, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.