Cheddar stuffed chicken breasts

By Faeza
06 January 2017



65ml (¼ cup) grated white

cheddar or mozzarella cheese

100g ham, chopped

10ml (2 teaspoons) Dijon


Salt and freshly ground black

pepper, to taste

4 boneless, skinless chicken

breast halves

1 egg white

125ml (½ cup) plain dry


45ml (3 tablespoons) olive oil


Preheat oven to 190°C.

Mix cheese, ham, mustard and pepper

in a small bowl.

Cut a horizontal slit along the long

edge of the chicken breast, nearly

through to the opposite side. Open up

the breast and place one-fourth of the

filling in the centre.

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, coat in breadcrumbs.

Heat olive oil in a large nonstick

frying pan over medium-high heat. Add

chicken breasts; cook until browned on

one side, about 2 minutes.

Place the chicken, browned-side up,

on a greased deep baking sheet.

Bake in oven until the chicken is no

longer pink in the centre, about 20


Serve immediately with vegetables