Ingredients

• 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarell
• 2 tablespoon chopped ham
• 2 teaspoons Dijon mustard
• Freshly ground pepper, to taste
• 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
• 1 egg white
• 1/2 cup plain dry breadcrumbs
• 2 teaspoons extra-virgin olive oil

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Cooking Directions

Step 1

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

Step 2

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

Step 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.

Step 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.)

Step 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 170°F, about 20 minutes.