HAM AND CHEESE STUFFED CHICKEN BREAST
- 1/4 C grated swiss, monteray jack, or mozzarella cheese
- 2 TBS chopped ham
- 2 tsp Dijon mustard
- 2 tsp EVOO
- 4 boneless, skinless chicken breast halves
- 1/2 C dry bread crumbs
Lightly coat baking sheet. Mix cheese, ham, mustard, and pepper. Place filling in center of chicken. Close breast over filling and press firmly. Dip in egg white and then in breadcrumbs. Heat oil in large skillet. Add chicken breast. Cook until browned on one side. Place chicken browned side up on baking sheet. Bake at 400 for 20 minutes.