Ingredients
6 breast halves with bone (3-4 pounds)
2 oz boneless ham, finely chopped
1/2 c. Swiss chesse, shredded
1 egg
1 Tbsp water
1/2 c. bread crumbs, fine
2 Tbsp olive oil
Preparation
Preheat oven to 375 F. Line baking pan with foil. Remove skin from chicken. Cut a horizontal pocket about 2" long and 1" deep in the meaty side.
For stuffing, combine ham and cheese in bowl. Divide among pockets
In a shallow dish, beat egg and water. In 2nd dish put bread crumbs. Dip chicken in egg wash, crumbs,(repeat for extra crispy skin). Arrange with meat side up, drizzle with olive oil
Bake for 45-50 min. or until tender and no longer pink.
