4 large boneless skinless chicken breasts
1/4 cup finely shredded Swiss cheese
1/4 cup finely chopped ham
2 Tbs real bacon pieces
2 Tbs butter, melted
1/3 cup plain dry bread crumbs
Heat oven to 350 degrees. To form pocket in each chicken breast, cut 3-inch-long slit in thick side of each breast, cutting into breast about 2 inches and to within 1/2 inch of opposite side.
In a small bowl, mix cheese, ham and bacon. Spoon evenly into pockets in chicken; secure openings with toothpicks.
Place melted butter in shallow dish. Place bread crumbs on sheet of waxed paper. Dip each stuffed chicken in butter; roll in bread crumbs to coat. Place in ungreased 8-inch glass baking dish. Sprinkle any remaining bread crumbs on chicken.
Bake 30 minutes or until juice of chicken is clear when center part is cut. Remove toothpicks before serving.
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