Crispy Stuffed Chicken Breasts with Ham & Cheese
Juicy chicken breasts stuffed with melty cheese, ham and fresh chives, coated in a golden double-layer crust and fried to perfection. An impressive yet easy recipe that looks like it took hours — but comes together in under an hour!
🛒 Ingredients
5 servings
- 1 kg (2.2 lb) thick chicken breasts
- 150 g (5 oz) shredded mozzarella or emmental
- 150 g (5 oz) sliced cooked ham
- 1/2 onion, finely chopped
- Fresh chives and salt to taste
- 2 eggs
- 1/4 cup (60 ml) water
- Fine cornmeal or polenta
- Seasoned breadcrumbs
- Vegetable oil for deep frying
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Directions
- 1
Lay each chicken breast flat on a cutting board and cut a deep pocket along the side, being careful not to slice all the way through.
- 2
Stuff each pocket with the chopped onion, ham, shredded cheese and chives. Season lightly with salt, keeping in mind that the seasoned breadcrumbs already add saltiness.
- 3
Press the edges together to close the pocket, securing with a toothpick if needed. Set all stuffed breasts aside.
- 4
In a shallow bowl, whisk together the eggs and water until smooth and fully combined.
- 5
Bread each chicken breast in this exact order: dip in egg → coat in cornmeal → dip in egg again → coat in seasoned breadcrumbs. Press gently at each stage so the crust adheres well.
- 6
Repeat the breading process for all stuffed breasts.
- 7
Heat enough oil in a deep pot to fully submerge the chicken. Fry over medium-high heat until evenly golden brown. Drain on paper towels before serving.
💡 Chef's Tip
For an extra-crispy crust, refrigerate the breaded chicken for 30 minutes before frying. You can also prep them a day ahead and fry just before serving.
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