The Healthiest Stuffed Chicken Breast Recipes Around

There are a numerous procedures and various ways when you talk about stuffed chicken breast recipes and chances are, you will have a hard time in thinking of what is the right recipe for you to prepare. Luckily, the born of the Stuffed Chicken Breast with Ham and Cheese will save your time, money, effort, and health. In just a few minutes you can still stay fit even if you will chow down every bits of this highly anticipated dish. This is without a doubt, one of the healthiest stuffed chicken breast recipes that a chicken meat enthusiast should enjoy, and free of guilt.

With the use of a sharp, thin bladed knife, it will be very easy for you to hold and place the stuffing inside the chicken when you try making a chicken breast pocket. Cook the chicken until it will appear golden brown in the pan, before you have it baked; make sure that when you place it in the oven, it will be cooked evenly and perfectly.

In its every serving, it has a nutrition fact of 7 gram fat, 3 grams of the mono unsaturated fat, 2.5 grams saturated, 235 calories, 74 milligram of cholesterol, 30 grams of protein, 9 grams of carbohydrates, 1 gram in fiber, sodium of 290 milligram, and 340 milligram of potassium.

In its nutrition fact per serving, it has calories of 234, 8 gram fat that is 3 grams saturated fat, 4 grams of mono unsaturated fat, 75 milligram of cholesterol; 12 grams carbohydrates; 31 grams of protein; fiber 1 gram; 288 milligram of sodium; and 342 milligram of potassium.

Before everything else, see to it that you prepare 1/4 cup of grated Swiss, mozzarella part-skim cheese or also known as the Monterrey Jack, 4 tablespoons chopped ham, 2 ½ teaspoons of Dijon mustard, a small amount of freshly ground pepper, 8skinless and boneless chicken breast cut in halves, 3 egg whites, 1 cup of plain dry breadcrumbs, 2 ½ teaspoons of olive oil extra-virgin.

Most of the times when you plan to cook stuffed chicken breast recipes, first thing that you must do before anything else is to preheat the oven at about 390°F. Use a sheet for baking with some sides and lightly coat it spray for cooking. Mix the ham, cheese, pepper and mustard in a bowl that is smaller that the usual. Cut it horizontally with a tiny slit matching the long and thin chicken breast edge, wherein the breast is cut in half, closer through to the opposing. Open the breast up and set it in the center with about a half of the filling inside it. Then over it, close down the breast. The edges must be firmly pressed to seal properly. Repeat the same process with the residual filling and chicken breasts.

Now, lightly beat the white part of the egg with the use of a fork in a small bowl. Put on and sprinkle some breadcrumbs within a superficial dish made of glass. Grasp each of the chicken breast in half all at once and sink it in the egg white, and now you can scour it in the breadcrumbs. The left over can be thrown away.

Warmth the oil in an average to hefty skillet that do not stick, over standard flame. Put in the chicken breasts; sauté it until golden brown on single side, about 2 to 3 minutes. Situate the chicken, in a browned-side up spot, and on to the baking sheet that you equipped. Bake it until the breast of the chicken becomes color pink and is no longer visible in the midpoint or stay until the on the spot-read thermometer has 172 degrees Fahrenheit in registry for about 20 to 30 minutes.