Chicken stuffed with ham and cheese
- 4 boneless skinless chicken breasts
- ½ cup thinly sliced ham (black forest), chopped
- ½ cup thinly sliced Swiss cheese, chopped
- 1 garlic clove, minced
- 2 tbsp white wine
- 8oz plain yogurt
- 1 tbsp milk
- 1 cup crushed seasoned breadcrumbs
In a medium bowl, combine ham, cheese, garlic and wine. Add a little salt and pepper to taste.
Preheat oven to 350F. Rinse chicken with cold water and pat dry with paper towel. Cut a slit in the side of each breast to form a pocket. Stuff each pocket with ¼ of the mixture. Press to close or secure with toothpicks.
In a flat dish, combine yogurt, milk. Dip each breast in the mixture and coat with breadcrumbs. Place in a well-greased 13X9 pan. Bake for 45 minutes, uncovered.
Serves 4
