A delightful twist on a classic dish, this recipe combines tender chicken with the rich flavors of ham and blue cheese.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Butterfly the chicken breasts by slicing them horizontally almost all the way through, then open them up like a book.
Use a sharp knife for a clean cut and even thickness.
Place a slice of ham on a plate and sprinkle blue cheese in the center. Roll the ham tightly around the cheese.
Rolling tightly prevents the cheese from leaking out during cooking.
Place the ham roll in the center of the butterflied chicken breast and fold the chicken over to enclose the filling. Secure with toothpicks.
Ensure the filling is completely enclosed to keep it intact.
Pour the milk onto a plate and the breadcrumbs mixed with pepper onto another plate.
Using separate plates makes the coating process easier.
Dip each stuffed chicken breast into the milk, then coat it evenly with the breadcrumb mixture.
Press the breadcrumbs gently to ensure they stick well.
Place the coated chicken breasts in a baking dish and bake in the preheated oven for 1 hour.
Check for doneness by ensuring the internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes, then remove the toothpicks and serve.
Resting allows the juices to redistribute for a moist result.
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