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Ham & Cheez-It® Stuffed Chicken Breast

What's breaded with crispy Cheez-It crackers, topped with grated cheddar, and packed with cheezy Ranch flavor? This stuffed chicken breast recipe is here to make all your cheeziest dreams come true. 
Prep Time20 minutes
Cook Time25 minutes
Servings: 4
Author: Hidden Valley

Ingredients

  • ¼ cup grated cheddar cheese grated cheddar cheese
  • 3 tbsp. chopped ham chopped ham
  • 1 tbsp. Hidden Valley® Cheezy Ranch Dressing Hidden Valley® Cheezy Ranch Dressing
  • kosher salt and ground black pepper, to taste kosher salt and ground black pepper, to taste
  • 4 boneless, skinless chicken breast halves (1 to 1 ¼ pounds total) boneless, skinless chicken breast halves (1 to 1 ¼ pounds total)
  • 1 egg, lightly beaten egg, lightly beaten
  • ½ cup breadcrumbs breadcrumbs
  • ¼ cup crushed Cheez-It® crackers crushed Cheez-It® crackers
  • 2 tsp. Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
  • 3 tbsp. olive oil olive oil

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • Mix cheese, ham and Cheezy Ranch dressing in a bowl. Season to taste with salt and pepper. Cut a horizontal slit along the thin, long edge of a chicken breast, almost all the way through to the opposite side.
  • Open up the pocket and place a quarter of the filling mixture inside. Close the edges of the chicken breast over the filling, pressing together to seal. Repeat with the remaining chicken breasts and filling.
  • Place the egg in one dish and the breadcrumbs mixed with the Cheez-It® cracker crumbs and ranch seasoning mix in another. Holding each piece of chicken carefully, dip into the egg, then press into the breadcrumbs.
  • Heat oil in a large nonstick skillet set over medium-high heat. Add chicken breasts, and cook until browned on one side, about 2–3 minutes. Transfer the chicken, browned side up, to the prepared baking sheet.
  • Bake until the chicken is cooked through or until an instant-read thermometer registers 165°F, about 20 minutes. Serve immediately.