Stuffed Chicken Breast

Stuffed chicken breast is always a very elegant and exquisite meal. It is actually quite easy to make. You can stuff the breast with ham and cheese, just cheese, sun dried tomatoes, spinach and/or herbs.

You will need to have a small assembly line to make this stuffed chicken breast recipe. One will have the flour in which you will dredge the chicken. The second will have the prepared eggs and the third one will have the bread crumbs. Try and use shallow dishes so you can place the chicken in them and shake off the excess without much of a problem.

Depending on your appetite, you could easily feed eight people with two whole chicken breasts. Generally, when I make these I cut the stuffed breast in half. If anyone wants to have seconds great. If not, I have lunch for the following day.

Here is what you need to do for perfectly delicious stuffed chicken breast:

Serves eight

2 – 8 oz. chicken breasts – skinned and boned
4 slices ham or Prosciutto
½ cup shredded cheese – any cheese that melts well
¾ cup bread crumbs
1 tsp. garlic powder
1 tsp. paprika
1 tsp. cayenne powder
1 tsp. salt
½ tsp. crumbled dry sage
2 eggs
¼ cup milk
1 TBS Dijon mustard
¾ cup flour
2 TBS Olive oil

Preheat oven to 350 degrees.

Place the breadcrumbs into a shallow dish and add garlic powder, paprika, cayenne, salt and sage. Mix well. Set aside. Beat the 2 eggs. Add the milk and mustard. Mix well. Set aside. Place the flour in a shallow dish.

Cut the breasts in half. Remove any excess meat and keep for other use. Using a sharp knife, cut a slit on the thick part of the breast to form a pocket. Be careful not to cut the breast all the way through. Add salt and pepper on both sides and in the inside. Use salt sparingly.

Place a folded piece of ham and some grated cheese into the breast. Set aside.

Place the chicken in the flour and shake off excess. Dip it into the egg and shake off excess. Place the chicken on the bread crumb and coat well. Shake off excess.

Heat a skillet with some olive oil. When the skillet is really hot – place the chicken in the pan and cook until one side is browned. Flip and brown other side and brown as well. Be careful not to burn the coating.

Place the chicken in a baking pan and bake for about 17 minutes until breast is cooked through and cheese melts. Cut each breast in half and serve. Enjoy!

Suggested sides – Ginger Garlic String Beans; Roasted Brussels Sprouts or Cajun Style Sweet Potatoes

½ stuffed chicken breast – CALORIES 252.44; FAT 10.27 grs (sat 3.2; mono 4.8; poly 1.2); PROTEIN 20.63grs ; FIBER 1.15 grs; CARBS 17.87 grs; CHOLESTEROL 96.04 mg; IRON 1.78 mg; SODIUM 721.95 mg; CALCIUM 95.31 mg

Print the Stuffed Chicken Breast Recipe Here

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  • I love the way you always entice us to cook something special yet EASY to do! It has a lot to do with your smile and great disposition. It’s great to cook with you.

    I enjoyed many recipies from your menu, specially because you take the time and efforts to give us the calorías, the cholesterol level, the end. Many thanks!

    I was looking for a special recipe for chicken lovers, and this looks very special, not difficult and delicious! You really know how to add favor and zest to your food!

    Thanks for all your spiced up recipies, your great demeanor and that smile! You make us feel like cooking with music!

  • Cynthia!
    Thank you for this message! I am really happy that you like my recipes. I really appreciate you taking the time to write. If you made these I hope they were wonderful! Happy 2015. I wish you all the very best that life can give you!
    Mary Ann

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