Ingredients
- 4 Boneless, skinless Chicken Breasts
- ½ cup diced low fat Ham
- ½ cup shredded low fat Swiss cheese
- 1/4 teaspoon minced garlic
- 2 tablespoons White wine
- salt/pepper to taste
- 1/8 tsp minced Basil
- 8 oz. plain low fat yogurt
- 1 tablespoon milk
- 1 cup Breadcrumbs
Method
- Combine ham, Swiss cheese, garlic, wine, salt, pepper and basil in a bowl to make the filling. .
- Preheat oven to 350F
- Rinse chicken with cold water and pat dry with paper towels. .
- Cut a slit in the side of each breast to form a pocket. .
- Stuff each pocket with 1/4 of filling. Press to close or secure with wooden toothpicks. .
- In a large flat dish, combine yogurt and milk. .
- Dip each breast in yogurt mixture and turn to coat completely
- Roll in bread crumbs and place in well−greased baking pan. .
- Bake at 350 for 45 minutes or until done. .
- Serve with pasta or tossed salad.
Panko (Japanese) breadcrumbs are especially good in this recipe because they are lighter and crispier than regular breadcrumbs.
