Ham & Cheese Stuffed Chicken Breast

1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
ground pepper to taste
4 boneless skinless chicken breast halves 1-1 1/4 pounds total
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
400 degrees
use a baking sheet with sides and lightly coat it with cooking spray mix cheese ham mustard and pepper in a small bowl cut a horizontal slit along the thin long edge of a chicken breast half nearly through to the opposite side open up the breast and place one-fourth of the filling in the center close the breast over the filling pressing the edges firmly together to seal repeat with the remaining chicken breasts and filling lightly beat egg white with a fork in a medium bowl place breadcrumbs in a shallow glass dish hold each chicken breast half together and dip in egg white then dredge in breadcrumbs heat oil in a large nonstick skillet over medium heat
add chicken breasts cook until browned on one side about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet bake until the chicken is no longer pink in the center about 20 mins 236 cal per servings