Stuffed Chicken Breasts

1. 1

   Pound chicken breasts between 2 pieces of wax paper until thin.

2. 2

   Lay 2 slices ham and 1 slice cheese on each breast.

3. 3

   Roll up breasts into bundles; secure with toothpicks (if necessary). Beat eggs and milk.

4. 4

   Dip each breast bundle into egg mixture, then roll into bread crumbs to fully cover.

5. 5

   Refrigerate for about 30 minutes or longer to set crumbs.

6. 6

   Lightly brown breasts in skillet on each side.

7. 7

   Bake in a 325u00b0 oven, uncovered, for about 20 to 30 minutes.

8. 8

   Add some steamed broccoli or asparagus with rice, and you're set.

* Per serving · 4 servings · Values may vary.

No additional tips available.