Ham and Cream Cheese-Stuffed Chicken

Bobby: This recipe comes from my good friend Amanda Stephens. She stuffs and coats the chicken breasts, then either fries or bakes them. You can probably guess which version I’m sharing with y’all. For a lighter variation, place the chicken on a baking sheet and roast at 400°F until the juices run clear when poked with a fork.

Ingredients:

4 boneless, skinless chicken breast halves
1 8-ounce package cream cheese, softened
1/2 cup finely chopped ham
1/4 teaspoon cayenne pepper (or paprika if you like it mild)
Onion salt
Freshly ground black pepper
Vegetable oil for frying
1/2 cup all-purpose ß our
2 large eggs, beaten
1/2 cup dried bread crumbs

Instructions:

Place chicken breast halves between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound halves until 1/4 inch thick. Set aside.

In a medium bowl, stir together cream cheese, ham, cayenne pepper, and onion salt to taste. Mound one-fourth of the cream cheese mixture onto each flattened breast half. Pull the sides of the breast over the cream cheese and tuck in the ends. Use toothpicks as necessary to hold things together. (Don't worry if it doesn't look neat; this part will be on the bottom come serving time.) Season all over with additional onion salt and pepper.

In a large heavy pot, heat 2 inches of oil to 360¡F. Put the ß our in one bowl, the beaten eggs in a second bowl, and the bread crumbs in a third. Dip the stuffed chicken breasts first in the ß our, shaking off the excess; dip into the beaten eggs, then dredge in the bread crumbs to coat. Carefully place the chicken breasts in the hot oil; fry about 8 minutes or until deep brown, turning once or twice. Using tongs, transfer chicken breasts to a paper towel-lined plate to drain. Remove toothpicks before serving.

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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