• 35minutes
  • 280calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C
MineralsSelenium, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 boneless, skinless chicken breasts (10-12 ounces), trimmed and tenders removed (see Tip)

  2. 1/4 teaspoon freshly ground pepper, divided

  3. 1/8 teaspoon salt

  4. 3 tablespoons shredded Gruyere or Swiss cheese

  5. 1 tablespoon reduced-fat cream cheese

  6. 2 tablespoons coarse dry whole-wheat breadcrumbs (see Tip)

  7. 1 1/2 teaspoons chopped fresh parsley or thyme

  8. 2 teaspoons extra-virgin olive oil, divided

  9. 2 tablespoons chopped ham (about 1/2 ounce)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F.

  2. Sprinkle chicken with 1/8 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/8 teaspoon pepper with breadcrumbs, parsley (or thyme) and 1 teaspoon oil in another bowl.

  3. Heat the remaining 1 teaspoon oil in a medium, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so the pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.

  4. Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.


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