Cheese-Honey-Mustard-Stuffed Chicken Breasts

After several days of letting Whitney choose our dinners, the dreaded day came when I was put in charge of dinner. I decided to start making use of the 10 lbs of frozen chicken breasts we had picked up from Costco, so I picked out a Ham-&-Cheese-Stuffed Chicken Breasts recipe from EatingWell. Without any ham on hand, I substituted honey. Here's my modified recipe:

1/4 cup grated Swiss cheese
2 teaspoons honey
2 teaspoons Dijon mustard
Freshly ground pepper, to taste
2 boneless, skinless chicken breast halves
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil

1. Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
2. Mix cheese, honey, mustard and pepper in a small bowl.
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.
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.)
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on both sides, about 2 minutes per side. Place the chicken 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.

This was quick and easy, and turned out great aside from the stuffing spilling out a bit during baking.

    My chicken breasts look like omelettes!

    Just out of the oven

    Served with some delicious green beans

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