Breaded chicken breast stuffed with cheese and ham
Try it with a gourmet salad and honey-orange dressing!
This cheese and ham stuffed, breaded chicken breast was made in the oven. It’s important for healthy eating and dieting to completely avoid deep-frying in oil. The air fryer is a good solution for this. If you have a convection oven, I believe you can achieve roughly the same effect. It’s worth brushing the chicken with a few drops of oil to make the coating crispier. Initially, I was worried about how such a thick piece of meat would cook through, but the result was reassuring. It was perfectly cooked. I got a tender piece of meat inside, covered by a crispy breadcrumb coating on the outside. Since the coating already contained enough carbohydrates for me, I only planned a light salad to go with it. It contained leftover roasted pumpkin cubes, toasted pumpkin seeds, and a honey-orange dressing was the icing on the cake. This made it feel so Christmassy. It could easily be served on the holiday table!
I stuffed a palm-sized piece of meat. I cut this in half when it was ready, so one piece of meat made two servings. That was more than enough for me, but if you have a bigger appetite, you can count on one whole piece of meat.
How to cook breaded chicken breast in oven?
You can also bake chicken breast in the oven. The secret is to sprinkle a little oil on it. You can find the recipe below.
I’ll list the ingredients for the salad so that you can make it for one person.
Breaded chicken breast stuffed with cheese and ham
Ingredients
- 500 g chicken breast fillet
- 2 teaspoons roast chicken seasoning
Filling:
- 4 slices of ham (1 slice= 16 g)
- 2 pieces of cheese (1 piece = 25 g)
For breading:
- 50 g whole wheat breadcrumbs
- 20 g oat flour
- 1 egg
- 1 pinch salt
For baking:
- 1,5 tablespoons olive oil
For 4 servings of salad:
- 4×70 g roasted pumpkin cubes
- 4×10 g peeled pumpkin seeds
- 4×2 handfuls mixed salad leaves
For the salad dressing:
- 2 db juice of 2 oranges
- 2 tablespoons honey (or xylitol)
- 2 tablespoons balsamic vinegar
Instructions
- Clean, wash, and dry the meat.
- Cut a deep pocket into it.
- Rub the whole chicken thoroughly with the roasted chicken seasoning.
- Cut a thick slice of cheese and wrap it in 2 slices of ham. Stuff this into the pocket.
- Coat the stuffed meat in breadcrumbs. Sprinkle oat flour on a flat plate and breadcrumbs on another flat plate. Crack an egg into a deep plate, add salt, and beat with a fork.
- First coat the meat in oat flour, then in egg, and finally in breadcrumbs. Place the coated meat slices on a baking tray lined with baking paper, which you have previously coated with a little olive oil. As the meat does not need to be turned, it is a good idea to put a little oil on the bottom as well. Once you have placed the meat on the tray, drizzle some olive oil over the top to make it crispier.
- Bake for approx. 40 minutes in an oven preheated to 180 °C or 350°F with top and bottom heat and fan.
- When ready, let it rest for 10-15 minutes, then slice it up.
- Roast the pumpkin seeds in a dry frying pan without oil. Immediately pour them into a bowl, otherwise they will continue to roast. Set aside.
- Mix the salad dressing ingredients together. Set aside.
- I used leftover pumpkin cubes for the salad. I did this by peeling the pumpkin, cutting it into 1 cm cubes, and placing them on baking paper. I salted them and drizzled them with olive oil. I sprinkled them with a little rosemary (ground is fine). I baked them at 200 °C (392°F).
- Serving: pile the salad on one side of the plate and place the sliced meat next to it. Sprinkle the pumpkin cubes over the salad so that they are evenly distributed across the plate. Sprinkle pumpkin seeds over the salad and drizzle with the dressing.
Calories and macros
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