All the satisfaction of crispy fried chicken, but without the grease. These cheese-and-ham stuffed chicken breasts are quick to make and full of flavour — follow a few simple tips below and you’ll want to make them again and again.
Crispy chicken is universally loved, and there are plenty of great ways to prepare it. If you like recipes such as chicken katsu curry or mustard-parmesan crispy chicken, you’ll enjoy this stuffed version too. The appeal here is simple: juicy chicken with a crunchy coating, and a gooey ham-and-cheese filling that adds extra flavour and texture.
What’s so great about this?
- The chicken stays moist inside while the outside browns up crisp and golden.
- The ham, cheese, mustard and honey combine into a rich, slightly sweet, savoury filling that melts into the meat as it cooks.
Tips for perfect crispy baked cheese and ham stuffed chicken
- Pick large chicken breasts so there’s enough room to cut a pocket and fit the filling comfortably.
- Use good-quality thin slices of ham — avoid the overly watery wafer-thin types.
- Combine cheeses: mozzarella gives excellent melt and stretch, while a sharper cheddar adds flavour. Any grated cheese will work in a pinch.
- Wrap the cheese in the ham like a small roll (similar to a tortilla) before placing it in the chicken pocket. This helps keep the cheese from escaping during cooking.
- Spread a teaspoon of Dijon mustard and a teaspoon of honey on each ham slice before adding the cheese — the mustard cuts through the richness while the honey adds balance.
- Chill the stuffed chicken briefly (about 30 minutes) before coating. This firms the filling and makes it easier to crumb the breasts.
- Japanese panko breadcrumbs are ideal for extra crunch, but regular breadcrumbs work fine too.
- Bake on a wire rack over a tray so the bottom stays crisp rather than soggy.
- Serve simply: a crisp green salad and good crusty bread complement the rich stuffed chicken perfectly.
This is how the chicken looks before it goes into the oven. Baking on a wire rack prevents a soggy base.
The contrast between the juicy stuffing and the crisp breadcrumb coating is what keeps the chicken moist and satisfying. Despite the word “stuffed,” assembly is straightforward — follow the steps below and the results are dependable every time.
More simple chicken dinners
- Creamy lemon chicken orzo soup makes a comforting, flavour-packed meal.
- Easy baked chicken thighs are reliable, tasty, and require minimal effort.
- A 15-minute creamy pesto chicken is perfect for busy nights.
- Simple stovetop chicken and rice is a quick, satisfying option with a clever twist.
- Browse other easy midweek meals for more fast, family-friendly ideas.
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Watch how to make it
Crispy baked cheese and ham stuffed chicken (with a video)
Ingredients
- 2 large chicken breasts
- 2 thin slices good-quality ham
- 2 teaspoons Dijon mustard
- 2 teaspoons runny honey
- 1/2 cup grated cheese (mozzarella and mature cheddar recommended)
- 1/4 cup flour
- 1 egg, whisked
- 1/2 cup breadcrumbs (Japanese panko ideal)
- salt and pepper
To serve (suggestion)
- simple green salad leaves with a light dressing
- fresh bread
Instructions
- Use a sharp knife to cut a pocket into the side of each chicken breast.*
- Lay a slice of ham with the short side towards you, spread with 1 teaspoon Dijon mustard and 1 teaspoon honey. Pile half the cheese near the end closest to you, then roll up the ham like a small tortilla, tucking the sides as you go.
- Tuck one ham-and-cheese roll into each chicken pocket, press the chicken closed over the filling, then refrigerate for about 30 minutes to firm up.
- Preheat the oven to 190°C / 375°F. Prepare three stations: flour on a plate, the whisked egg in a bowl, and breadcrumbs on another plate. Season the chicken with salt and pepper, then coat in flour, dip in egg, and press into the breadcrumbs.
- Place the crumbed breasts on a wire rack set over a baking tray and bake for 25–30 minutes, until cooked through and golden. Serve immediately.
Notes
See the video above for a visual guide to assembling the stuffed chicken.
Nutrition
Carbohydrates: 37 g,
Protein: 63 g,
Fat: 19 g
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