Main dishes
Chicken breast stuffed with ham and cheese
Chicken breast stuffed with serrano ham and mozzarella, in a Parmesan breadcrumb crust. Learn to fill, brown and finish cooking it in the oven.
- Total time
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Home cooking
Ingredients
For the chicken and filling
For coating and browning
Method
Prepare the oven and breading station
Preheat the conventional oven to 190°C / 375°F. Set out a baking tray and three shallow dishes: put 60 g flour in the first; beat the 2 eggs in the second; in the third, mix 60 g breadcrumbs, 40 g Parmesan, 2 g paprika, 3 g garlic powder and 1 g oregano. Keep the flour separate from the breadcrumbs.
Cut pockets in the chicken
Pat the four breasts dry with kitchen paper; do not wash them. On a board reserved for raw chicken, insert a sharp knife through the thick side of each breast and cut horizontally to make a wide pocket. Keep the bottom and edges attached; do not cut through the other side. Wash hands and utensils after handling the chicken.
Fill and close the pockets
Put one roughly 15 g slice of ham and one roughly 25 g slice of mozzarella in each pocket, folding if necessary. Keep the filling inside and close the opening with one or two wooden toothpicks. Count the toothpicks so you can remove every one before serving. Do not add salt: the ham and cheeses already supply plenty.
Bread the chicken
Coat each closed breast first in flour and shake off excess, then dip in beaten egg and finally cover with the breadcrumb mixture, pressing gently to make it stick. Aim for an even layer without packing it heavily. Place on a clean plate and discard leftover coating ingredients that touched raw chicken.
Brown in the frying pan
Heat 20 g of the oil in a wide frying pan over medium-high heat. Brown two breasts for 2–3 minutes per side without trying to cook them through. Reduce the heat if the crust darkens too quickly. Transfer to the tray and repeat with the other two breasts and remaining 20 g oil.
Finish cooking in the oven
Space the four breasts apart on the tray and bake at 190°C / 375°F for about 15–20 minutes. Insert a thermometer from the side and check that both the thickest meat and the centre of the filling reach 74°C / 165°F. If needed, cook a few minutes longer and check again; thicker pieces take longer.
Rest the chicken
Take the tray out and let the chicken rest for 5 minutes before slicing. Cover loosely with foil without sealing it, to retain warmth without softening the crust too much.
Remove toothpicks, slice and serve
Remove every toothpick, checking the number against those inserted. With a sharp knife, cut each breast crosswise into two or three pieces to reveal the filling. Serve hot, one breast per person, with any juices released during resting.
The step photos are illustrative.
Notes
Tips
- Low-moisture mozzarella releases less water than fresh mozzarella in brine. Do not cut the pocket too wide or fill right to the edge. Browning only forms the crust: check 74°C / 165°F in both meat and filling after baking. A little escaped cheese does not spoil the dish.
Substitutions
- Use cooked ham instead of serrano or a melting semi-hard cheese instead of mozzarella if preferred; flavour, salt and nutrition change. For gluten-free coating, use certified gluten-free flour and breadcrumbs and check all other labels.
Storage
Refrigerate leftovers within 2 hours in a shallow container at 4°C / 40°F or below. Eat within 3–4 days and reheat to 74°C / 165°F in the centre. Store only fully cooked chicken; do not stop after browning to finish it another day. The crust loses some crispness when chilled.
Sources: USDA FoodData Central; FoodSafety.gov — Safe cooking temperatures; FoodSafety.gov — Cold food storage.
AI-generated illustrative photographs for this recipe.
Nutrition facts
1 stuffed breast (1/4 of the recipe)
- Protein
- 64 g
- Carbohydrates
- 25 g
- Fat
- 29 g
- Saturated fat
- 9 g
- Fiber
- 1 g
Estimate counting all prepared coating and oil; some may remain in the dishes or pan. No side dish included.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This stuffed chicken breast has a pocket of serrano ham and mozzarella inside a breadcrumb, Parmesan and spice coating. It is browned in a frying pan first, then finished in the oven so the centre cooks without burning the crust. The recipe explains how to cut each pocket, secure the filling and keep the three breading dishes separate. It makes four servings, one breast per person. Use a thermometer to check both the meat and the filling before the short rest and final slicing.
Frequently asked questions
How do I keep the cheese inside?
Use low-moisture mozzarella, leave the pocket's base intact and avoid overfilling. Secure with toothpicks and remove all of them before serving.
Can I mix flour and breadcrumbs?
Not for this method. Use three separate dishes: flour, egg and breadcrumb mixture. This sequence helps the coating stick evenly.
How do I know the inside is cooked?
Check the thickest meat and the centre of the filling with a thermometer: both must reach 74°C / 165°F. Melted cheese and a golden crust are not enough to tell.
