A while back I had a friend visiting from out of town, and she made me some of the best stuffed chicken I’ve ever had. I’m pretty sure it was something of the cordon-bleu variety, but I’ve never tried to emulate it myself. It was just one of those things that I had long chalked up to something only Molly could make the best. I gave it a shot though, and was pretty happy with the results. If you’re going to try this recipe at home, use larger breasts. They work much better! (Insert potty humor here).
- 4 chicken breasts, larger works better
- 1/4 brick cream cheese, sliced into thin strips
- 1 cup shredded cheddar cheese
- 2 cups shredded or diced pre-cooked ham
- 2 cups of breading (I used shake and bake, parmesan garlic)
Preheat oven to 375 degrees. Prepare ingredients for stuffing by slicing cream cheese and shredding or dicing the ham.
Using a meat mallet, pound out chicken breast until elongated and thin. If you overdo this part, your meat may fall apart and be difficult to fold later on.
Assemble Ingredients in the center of the chicken breast. Make sure to keep your ingredients relative to the size of the chicken filet. Using too many ingredients will make folding difficult.
Fold the sides of the filet over the ingredients and tuck the top and bottom flaps under the filet. Secure the filet with tooth picks.
Coat folded chicken with a hefty layer of breadcrumbs.
Spray baking pan with non-stick spray and place breaded chicken in a row on the pan. Bake for 20 minutes, or until chicken is no longer pink at center. Serve hot and enjoy!