All the satisfaction of crispy fried chicken, but without all the grease. I’ve got plenty of tips to make sure this quick and easy cheese and ham stuffed chicken is so good that you’ll make it time and time again!
I find crispy chicken very delicious – don’t we all – and have several other crispy chicken recipes on the blog, such as this amazing chicken katsu curry, and this incredibly easy and tasty crispy mustard parmesan chicken.
But I do love a good stuffed bit of chicken too, so I can have that wonderfully satisfying experience of cutting into it and seeing whatever I’ve stuffed inside it ooze out. Which in this case is just a very simple mixture of ham and cheese.
What’s so great about this?
- What Mr. Scrummy says he likes about this is the lovely moistness of the chicken, and the really crispy coating.
- I agree with the above, but I also love how the cheese mixes with the mustard and honey to make a gooey, tasty sauce.
Tips for perfect crispy baked cheese and ham stuffed chicken
- Use really big chicken breasts so that it’s easier to cut the little pocket into it and you’ll have enough space for your cheese and ham to get stuffed into.
- Try to find good quality thin(ish) sliced ham. Not that awful watery wafer thin stuff you often see.
- Mozzarella works well for extra ooze factor, but I prefer to use a mixture of mozzarella for ooze and sharp cheddar for taste (to be honest though pretty much any grated cheese is fine).
- Now for the fun part. Wrap the cheese up in the ham – a bit like a tortilla – so that it doesn’t all ooze out during cooking. This also makes it easier to stuff into the chicken.
- Spread a teaspoon of Dijon mustard and a teaspoon of honey on the ham before sprinkling on the cheese.
- If you have time, refrigerate the stuffed chicken for a short while (around half an hour). Just helps keep everything together while you’re covering the chicken in crumbs.
- Japanese panko breadcrumbs work really well, for extra ease and crisp. Don’t worry if you can’t find any, though – ordinary white or brown breadcrumbs are fine.
- Bake the chicken on a wire rack so that you don’t end up with a soggy bottom! 😉
- Serve with a nice green salad with a simple dressing, and some really good bread. Delicious!
This is what the chicken will look like before you bake it. Place it on a wire rack over baking paper to make sure you don’t get a soggy bottom!
We both commented on how crispy and juicy this baked cheese and ham stuffed chicken is. The combination of the juicy things you put inside the chicken and the crispy ‘coat’ you put around it is what helps it to stay so moist.
If you’re like me, you see ‘stuffed’ in a recipe and think that it must be hard to make. But really, it isn’t at all. Give it a try!
More simple chicken dinners
- This Creamy lemon chicken orzo soup is legendary!
- These are our favourite easy baked chicken thighs. Delicious, and ridiculously easy.
- This creamy pesto chicken only takes 15 minutes to make!
- The simplest stovetop chicken and rice imaginable – with a secret ingredient. You have to try it.
- OR check out all my easy midweek meals!
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Watch how to make it
Crispy baked cheese and ham stuffed chicken (with a video)
Ingredients (UK/Australia? Click below for grams/ml)
- 2 large chicken breasts
- 2 thin slices good quality ham
- 2 teaspoons Dijon mustard
- 2 teaspoons runny honey
- 1/2 cup grated cheese I used mozzarella and mature cheddar
- 1/4 cup flour
- 1 egg whisked
- 1/2 cup breadcrumbs I used Japanese Panko
- salt and pepper
To serve (suggestion)
- simple green salad leaves with a light dressing
- nice fresh bread
Instructions
- Use a sharp knife to cut a ‘pocket’ into the side of the chicken.*
- Lay a slice of ham out (with the short side towards you), then spread with a teaspoon of mustard and a teaspoon of honey. Pile half of the cheese in the middle (towards the end closest to you) and then roll up like a tortilla, tucking the sides in as you go.
- Repeat with the second piece of ham, then tuck one of the ham and cheese rolls into each chicken pocket. Press the chicken back down over the stuffing, then refrigerate for a while (at least half an hour).
- Meanwhile, pre-heat the oven to 190C / 375F. Set out a plate with the flour on, a bowl with the egg in, and another plate with the breadcrumbs on. First grind plenty of salt and pepper over the chicken, then roll it in the flour, the egg, and the breadcrumbs in turn.
- Place the chicken on a wire rack over a baking tray, and bake for 25 to 30 minutes until the chicken is completely cooked through. Serve immediately.
Maggie says
Chicken breast is often my go-to cut but this dish sounds so delicious! I like your video Helen! It makes the stuffing process way less intimidating. Adding ham and mustard gives the chicken so much flavor. I can’t wait to try it out for dinner!
Helen says
Hi Maggie! Really hope you do give this a go some time – it’s such a lovely easy dinner!
Marissa says
You are so right, who doesn’t love crispy chicken!?! This looks so good, Helen and another great video!
Helen says
Thank you so much, Marissa! 🙂
Jess @ whatjessicabakednext says
This stuffed chicken looks fantastic! Love how crispy the chicken is and the cheese and ham is such a classic and delicious combo. Like the idea of adding some mustard and honey! Pinned! Thanks for sharing, Helen!
Helen says
Thanks Jess (and thanks for pinning!)
Eva says
Ton vidéo est très bien fait Helen, la recette pareil tout d’un coup simple et facile à réaliser ! Que c’est bon un bon poulet panné ! Bon weekend Helen !
Helen says
Merci, Eva, et bon weekend a toi aussi! 🙂
mira says
Looks crispy and delicious! Thanks for doing that video! My mom makes similar chicken, but it isn’t as crispy! Will be trying it soon!
Helen says
Thanks, Mira! It’s a classic, that’s for sure, with various ways to make it. Love this way because it’s so easy!
Betty says
When I read this tonight I laughed because that is what I made for dinner tonight but I didn;t roll the ham and cheese and stuff it in a pocket of the chicken. I pounded the chicken (because it was a large chicken breast) cut it in half and just put the ham and cheese on top of one breast and then put the other breast on top. Then I floured, egg washed and panko breaded it. I fried mine and then when I flipped it over, turned the heat down and covered it. It was moist, and delicious. But, I intend to try your way next time. Thanks Helen a great tip.
Helen says
Hi Betty! Haha… what a coincidence indeed! We clearly both have really good taste!
I think the way you made this sounds wonderful too – I’ll have to try it that way next time! I just thought the ‘rolling it up in a pocket’ approach might prevent what usually happens to me when I make these sorts of things aka cheese and ham exploding all over the oven.
Thanks so much for popping by to share this with me (big smile on face). 🙂
[email protected] says
What perfectly tasty packages and I love how crispy they are from baking. Lovely recipe.
Helen says
Thanks so much, Janette! 🙂
Kathleen | Hapa Nom Nom says
Mmm… I love panko crusted chicken! But I’ve actually never tried stuffing it – I know it’s shameful. This looks SO freakin’ good, Helen! I can practically hear the crispy crunch, and taste that awesome filling!
Helen says
You’ve got to have a go at stuffing it, Kathleen … so so good!
Lorraine @ Not Quite Nigella says
I’m obsessed with crispiness! It’s my favourite texture especially combined with something creamy too. Very cute video too Helen! 😀
Helen says
Yeah, crispy and creamy rules!!!
Nancy | Plus Ate Six says
That’s a clever move with the ham & cheese – I’d never have thought of doing that. Genius! Oh, and delicious.
Helen says
Thanks so much for saying so, Nancy! 🙂