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Deep-Fried Ham and Cheese Stuffed Chicken Breasts


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  • ¼ lb. shredded gruyere or swiss cheese (~ 1 ½ cups)
  • ¼ lb. boiled ham ~ ¼ in. thick, cut into six 1”x3” rectangles
  • 3 whole chicken breasts, halved
  • Salt and pepper
  • 2 large eggs
  • ¼ cup water
  • ½ cup flour
  • 3 cups bread crumbs
  • Vegetable oil



Step 1

Place chicken breasts between sheets of plastic wrap and pound them lightly. Sprinkle with salt and pepper. Spoon 1 Tbs. shredded cheese in the center of each chicken breast. Cover with a rectangle of ham. Spoon another Tbs. of cheese on top. Fold edges of chicken breast over to enclose the filling. Place briefly in freezer before breading them. Beat the eggs with the water in a flat container. Dip the stuffed chicken breasts first in flour to coat well, then in the egg mixture, coating all over, and finally in bread crumbs. Cook in hot vegetable oil until cooked through, about 10 minutes.

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