| Corn Crusted Chicken Stuffed with Ham and Cheese | ||||||
| After a KRAFT® photoshoot I directed, I had a few ingredients on hand. I created this dish. If you dont want to use cornmeal, you can use other kinds. | ||||||
| Ingredients: 4 chicken breasts, sliced in the middle but not quite to each end to form a "pocket" 4-8 small slices of ham and swiss cheese 4 Tblsp. dijon mustard ground pepper cornbread seasoned coating mix about 1 cup ranch salad dressing to start, (may need more as you go) toothpicks |
Directions: Take a chicken, and in the pocket, spread some dijon mustard. Add 1-2 slices each of ham and swiss. With your toothpicks, cinch the opening closed, so the stuffed ingredients are neatly tucked away. Put the cornbread coating in one plate or bowl. In another bowl, add the cup of dressing, and LIGHTLY coat the breasts with the dressing, then place the breasts in the coating mix. Llightly press the breading around the breast until coated. Place in a oil-sprayed baking dish. Repeat with the other 3, and bake at 350F for 20-30 minutes. I like serving this with a light salad, and if you want some sauce to go with it, a nice dollop of a dijon honey sauce next to the chicken would go nicely. |
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