Boring old chicken breasts get a wicked treatment with the hammy cheesy crunchy goodness.
Trim your chicken breasts of any pesky clingy skin or gristle. Butterfly each breast. (Lay each breast flat on a cutting board. Using a good, sharp knife, slice into the curved outer edge of the breast towards the flat side. Do not slice all the way through. This will give you two equal-thickness “wings” (hence, butterfly). Check out the related blog post for pictures of this process.
Lay each butterflied breast open. Smear the surface with one tablespoon of dijon mustard. On one half of the chicken, place a slice of cheese, then two slices of ham, then another slice of cheese. Carefully fold the other half of the chicken over the ham and cheese. Ta-da! Stuffed chicken breasts!
Beat the egg in a shallow dish. Pour the panko bread crumbs into a shallow dish, as well. Add salt and pepper to both the egg and the panko, as much as you like.
Carefully dredge each stuffed breast in the egg, and then in the panko. Be sure to coat thoroughly in each.
In a skillet, heat a thin layer of oil over medium-high heat. Place each panko-crusted chicken breast in the heated oil to cook. Let it sit and do not touch until the chicken starts to turn white around the edges, and you can see the panko on the bottom has turned golden brown. Then flip!
Keep cooking until the chicken is firm and bounces back to the touch, and the panko crust is a lovely golden brown. Cheese will melt out of the chicken a bit and sizzle in the pan, but don’t worry – that’s tasty, too.
Enjoy!
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I followed the directions for cooking it in an iron skillet. That’s the part for me that failed. I think I would have done better cooking it in the oven. The flavor was great and I’ll try this out again.
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Tami Hawes on 3.9.2010
I used the panko and swiss cheese instead of provolone. I think I need to look at my spice rack to see what to add in with the breading. I was using a cast-iron skillet and getting the temp adjustment was part of the challenge. The DH liked it and is looking forward to the leftovers for lunch, so definitely making again!
Lisa on 2.28.2010
I gave this recipe 4 mitts. It was fairly easy and quite delicious. I used regular bread crumbs instead of panko. I also only used 1 piece of cheese and 1 piece of ham per breast, otherwise it wouldn’t fold back over. My only issue was that it was really messy once I started picking the breasts up to dredge them in the egg and the bread crumbs – stuff started to fall out, lol! Also, after I flipped them I let them continue to cook on medium-high heat for a bit, then put a lid on the pan and turned it down to medium-low for about 10 mins or so while my side dish was finishing up. I wanted to make sure the chicken was white all the way through. Will definitely make again – my picky family all loved it!
joni on 2.22.2010
sounds utterly delicious!