Carrot Cheesecake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 large eggs
02 -
4 slices hearty sandwich bread, white or whole wheat
03 -
1 cup all-purpose flour
04 -
4 boneless, skinless chicken breasts, thick cut (about 2 pounds total)
05 -
Salt and pepper
06 -
6 tablespoons melted butter
07 -
2 cups shredded Swiss cheese
08 -
2 tablespoons Dijon mustard
09 -
25 Ritz crackers, whole wheat or regular
10 -
8 thin slices deli ham (around 8 ounces)
# Instructions:
01 -
Set your oven to 450°F. Toss the bread and crackers into a food processor and pulse until coarsely chopped. Pour in melted butter, give it another quick pulse, and mix. Spread the crumbs on a baking sheet and pop them in the oven for 3–5 minutes, stirring them a bit as they brown lightly. Move the crumbs to a shallow dish like a pie plate or just push them up into a pile on the tray. Lower the oven temperature to 400°F.
02 -
Grab a ham slice and top it with about 1/4 cup shredded cheese. If the ham's small, layer two pieces to make one bigger slice. Roll it up nice and snug, then set it aside.
03 -
Using a paper towel, dry off the chicken. Cut a pocket into the thick side of each breast and stuff them with two rolls of ham and cheese. Pull the edges of the chicken over the rolls, pressing gently to seal (use a toothpick to help secure it if needed). Give both sides of the chicken a sprinkle of salt and pepper. Let the stuffed chicken chill in the fridge, covered, for at least 20 minutes.
04 -
In one dish, beat mustard and eggs together. Place the flour in another. Take that chilled chicken and coat it lightly in flour first, then dip it in the egg mixture to cover all sides. Finally, press it gently into the toasted breadcrumbs to stick it on.
05 -
Place the chicken on a greased baking sheet with raised edges. Check that your oven rack is at the center. Bake for about 25–30 minutes, or until the top is golden brown and your meat thermometer reads 160°F inside the chicken (don’t measure the filling!).
06 -
Let the baked chicken rest for around 5 minutes before dishing it up.
# Notes:
01 -
To make sure the cheese stays inside the chicken while cooking, use large chicken breasts (at least 8 ounces each) and chill them before you start the coating process.
02 -
Once coated, the chicken can sit in the fridge, covered, for up to a day before baking.
03 -
When checking if the chicken is done, stick the meat thermometer into the chicken itself, not the stuffing inside.
04 -
If you use toothpicks to hold the chicken closed, remember to pull them out before serving!