Ham and Cheese Stuffed Chicken Breast

Name: Ham and Cheese Stuffed Chicken Breast
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 breasts (about 8 oz each) (900 g) boneless, skinless chicken breasts, patted dry; 4 slices (about 3 oz total) (85 g) thin-sliced deli ham, each slice folded in half; 4 slices (about 3 oz total) (85 g) Swiss cheese slices, each slice folded in half; 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; ⅓ cup (40 g) all-purpose flour; 2 eggs (100 g) large eggs, beaten with the mustard; 1 tbsp (15 g) Dijon mustard; 1 cup (60 g) panko breadcrumbs; ¼ cup (25 g) Parmesan cheese, finely grated; ½ tsp (1½ g) sweet paprika; ½ tsp (1½ g) garlic powder; 3 tbsp (45 ml) olive oil, divided: 1 tbsp for the pan, 2 tbsp for the crumbs

From the MyKitchenBank Kitchen

Juicy baked chicken breasts filled with savory ham and melty Swiss, coated in a crisp golden Dijon-breadcrumb crust. A classic, comforting dinner that looks impressive but is simple to make.

Prep: 25 min
Cook: 30 min
Wait: 5 min
Total: 1 hr
Makes: 4 stuffed chicken breasts

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Ingredients

4 servings

4 breasts (about 8 oz each) (900 g) boneless, skinless chicken breasts, patted dry
4 slices (about 3 oz total) (85 g) thin-sliced deli ham, each slice folded in half
4 slices (about 3 oz total) (85 g) Swiss cheese slices, each slice folded in half
1 tsp (6 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the coating
⅓ cup (40 g) all-purpose flour
2 eggs (100 g) large eggs, beaten with the mustard
1 tbsp (15 g) Dijon mustard
1 cup (60 g) panko breadcrumbs
¼ cup (25 g) Parmesan cheese, finely grated
½ tsp (1.5 g) sweet paprika
½ tsp (1.5 g) garlic powder
3 tbsp (45 ml) olive oil, divided: 1 tbsp for the pan, 2 tbsp for the crumbs

Equipment (6)

Sharp thin-bladed knife
Rimmed baking sheet
Wire rack that fits inside the baking sheet (optional but recommended)
3 shallow bowls or plates for breading
Toothpicks (8-12) or kitchen twine
Instant-read thermometer

Steps

Before you start

Preheat the oven to 400°F (200°C) with the rack in the middle.
Choose breasts of similar size (about 8 oz / 225 g each) so they cook evenly.
Use a sharp thin knife for cutting the pockets, and keep the cutting board and hands away from other foods after handling raw chicken.
Use an instant-read thermometer; chicken must reach 165°F (74°C).

1
Preheat and prep panOven 400°F / 205°C
- Heat the oven to 400°F (200°C).
- Set a wire rack in a rimmed baking sheet and brush the rack (or the sheet, if not using a rack) with 1 tablespoon (15 ml) of the olive oil.
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Ready when: Oven is fully preheated to 400°F (200°C).
2
Cut the pockets
- Pat the chicken dry.
- Lay one breast flat, rest your palm on top, and with a thin sharp knife cut horizontally into the thickest long side, stopping about ½ inch (1 cm) from the opposite side and the ends.
- Open a pocket about 3 inches (7.5 cm) deep without cutting through.
- Repeat with the remaining breasts.
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Ready when: Each breast has a deep pocket with the walls intact and no holes.
Tip: If a breast is very thick or uneven, pound it lightly to about 1¼ inches (3 cm) thick first.
3
Season and stuff
- Sprinkle the inside and outside of the breasts evenly with the salt and pepper.
- Tuck one folded slice of ham and one folded slice of Swiss into each pocket, keeping the cheese fully inside and away from the edges.
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Ready when: Filling sits snugly inside with nothing sticking out.
Tip: Cheese poking out will melt and leak onto the pan, so trim slices to fit.
4
Secure the openings
- Close each pocket and pin the opening shut with 2–3 toothpicks threaded in and out like stitches.
- Press gently so the breast holds its shape.
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Ready when: Edges are held together with no gaps.
Tip: Count your toothpicks so you can remove them all before serving.
5
Set up breading station
- Put the flour in one shallow bowl.
- Whisk the eggs and Dijon in a second.
- In a third, stir the panko, Parmesan, paprika, garlic powder and the remaining 2 tablespoons (30 ml) olive oil until the crumbs look evenly moistened like damp sand.
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Ready when: Crumbs are evenly coated with oil.
Tip: The oil in the crumbs helps them brown in the oven without frying.
6
Bread the chicken
- Dredge each breast in flour and shake off the excess.
- Dip into the egg mixture, letting the extra drip off, then press firmly into the crumbs, coating all sides.
- Place on the prepared rack with space between each.
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Ready when: Each breast is fully and thickly coated with no bare patches.
Tip: Use one hand for dry ingredients and one for wet to avoid clumpy fingers.
7
Bake the chickenOven 400°F / 205°C
- Bake in the 400°F (200°C) oven for 25–30 minutes, until the crust is deep golden and an instant-read thermometer inserted into the thickest part of the chicken (not the filling) reads 165°F (74°C).
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Ready when: Golden crust and 165°F (74°C) in the thickest part of the meat.
Tip: If the crust browns too fast before reaching temperature, tent loosely with foil.
8
Rest and serve
- Rest the chicken on the rack for 5 minutes so the juices settle and the cheese thickens slightly.
- Remove all toothpicks, then serve whole or sliced crosswise into thick rounds.
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Ready when: Cheese is melty but not runny when sliced.
Tip: Slicing immediately lets the cheese run out.

Good to know

Tips

Pound uneven breasts to a uniform thickness so they cook at the same rate.
Cooking on a wire rack lets hot air circulate and keeps the bottom crust crisp.
Don't overstuff; one folded slice each of ham and cheese is the right amount to prevent leaking.
Serve with a green salad, roasted vegetables or buttered egg noodles.

Make ahead

"Stuff and bread the chicken up to 8 hours ahead; cover and refrigerate on the rack-lined sheet. Add 3–5 minutes to the baking time if going straight from the fridge, and verify 165°F (74°C)."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: airtight up to 3 days. Freezer: cooked, wrapped individually, up to 2 months; thaw overnight in the fridge. Reheat on a rack at 350°F (175°C) for 15–20 minutes until hot throughout (165°F / 74°C) to keep the crust crisp."

Substitutions

Swiss cheese slices → Gruyère, provolone or mozzarella slices. Gruyère gives a nuttier flavor; mozzarella is milder and stretchier.
panko breadcrumbs → crushed cornflakes or gluten-free panko. Use the same weight; the crust will be slightly sturdier.
thin-sliced deli ham → thinly sliced prosciutto or turkey ham. Prosciutto is saltier, so reduce the salt on the chicken to ¾ tsp.
Dijon mustard → whole-grain mustard or mayonnaise. Either helps the coating cling; mayo gives a milder flavor.