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Ingredients

• 1 cup grated low fat mozzarella cheese
• 1 cup low-sodium ham
• 3 tablespoons Dijon mustard
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Dried Basil
• 4 boneless, skinless Chicken Breasts
• 1 egg White
• 2-3 cups gluten-free breadcrumbs (available at Whole Foods)
• 3 teaspoons extra virgin olive oil

Method

• Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
• Mix cheese, ham, mustard, basil, and pepper in a small bowl.
• Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
• Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 3 minutes. Carefully flip each breast and brown the other side. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 25-30 minutes.

I enjoy this with some steamed green beans or a simple green salad.