65ml (¼ cup) grated white
cheddar or mozzarella cheese
100g ham, chopped
10ml (2 teaspoons) Dijon
Salt and freshly ground black
pepper, to taste
4 boneless, skinless chicken
1 egg white
125ml (½ cup) plain dry
45ml (3 tablespoons) olive oil
Preheat oven to 190°C.
Mix cheese, ham, mustard and pepper
in a small bowl.
Cut a horizontal slit along the long
edge of the chicken breast, nearly
through to the opposite side. Open up
the breast and place one-fourth of the
filling in the centre.
Close the breast over the filling,
pressing the edges firmly together
Repeat with the remaining chicken
breasts and filling.
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, coat in breadcrumbs.
Heat olive oil in a large nonstick
frying pan over medium-high heat. Add
chicken breasts; cook until browned on
one side, about 2 minutes.
Place the chicken, browned-side up,
on a greased deep baking sheet.
Bake in oven until the chicken is no
longer pink in the centre, about 20
Serve immediately with vegetables