Crispy Baked Stuffed Chicken Breasts (Air Fryer Option!)
These crispy baked chicken breasts are stuffed with oozing cheese, salty ham and tangy sauerkraut (which is optional). The chicken is baked instead of fried, and you can even use an air fryer, if you prefer. You can either use boneless, skinless chicken breasts, which you will need to butterfly (you can do it!), or you can use chicken cutlets. The amount you make is up to you (we usually do 3 large breasts for two adults and two kids). The chicken can be stuffed and breaded before baking, making this a lovely dinner for entertaining. Once you get the hang of the process, you can make endless variations (see the tips below)!
Servings: 4
Ingredients
- Cooking spray
- 3-4 boneless skinless chicken breasts (or 6-8 chicken cutlets)
- Salt and freshly ground black pepper
- 3 egg whites
- 1 garlic clove, grated
- 3 tablespoons cornstarch
- 1 ¼ cups fine breadcrumbs (or almond flour for a grain-free option)
- 2 tablespoons Dijon mustard, or more as needed
- 3-4 ounces Comté, Gruyere or sharp cheddar cheese, thinly sliced
- 4 thin slices good quality ham
- 4 tablespoons sauerkraut, plus more for serving (optional)
- Grainy mustard or honey mustard, for serving
Instructions
- Line a large baking sheet with parchment paper or foil, then arrange a wire rack over top. Spray the rack with cooking spray. If you’re baking the chicken right away, preheat the oven to 400 ̊F (200 ̊C)
- If you’re using boneless-skinless chicken breasts, you’ll need to butterfly them. Place a breast flat on your cutting board and cut horizontally through the thicker side to open up the chicken like a book (check out this reel to see how to do this!). If you’re using cutlets you can skip this step. Season the chicken with salt and pepper on both sides.
- In a wide, shallow bowl, combine the egg whites, garlic and cornstarch. Season with salt and pepper. Whisk until the mixture is frothy and the cornstarch is fully dissolved. Pour the breadcrumbs into a separate shallow bowl, and season with salt and pepper.
- Open up the chicken breasts on your work surface and brush the inside of each with Dijon (if using cutlets, brush one side of each cutlet with Dijon). Arrange a few pieces of cheese over half the the butterflied breast or on top of one cutlet (be generous!), followed by a piece of ham and 1 tablespoon of sauerkraut (if using). Close up the chicken like a book, or place a second cutlet on top, Dijon side down.
- Dip one of the stuffed chicken breasts into the egg white mixture and turn it to coat completely. Transfer the chicken to the bowl with the breadcrumbs, and toss to coat. Arrange the chicken on the prepared rack. Repeat with the remaining chicken. Do Ahead: At this point the chicken can be refrigerated—uncovered—for up to 4 hours (if refrigerating, let it sit at room temperature for 15 minutes before baking).
- Lightly spray the top of the chicken with cooking spray. Bake the chicken until it’s golden brown and cooked through, about 30 minutes. Let it rest for 5 minutes before serving. Serve the chicken with grainy mustard or honey mustard and more sauerkraut, if you’d like.
Notes
- Large chicken breasts will be easier to butterfly (if using smaller breasts, use a smaller knife so that you have more control). If you cut through a breast when butterflying don’t worry about it! The recipe will still work (although you might have some cheese bubble out). You can also ditch this step and use chicken cutlets instead (which you will stack like a sandwich).
- I use Schar gluten-free breadcrumbs but any fine crumbs will work, or you can use almond flour/meal for a grain-free version.
- Use a good quality ham and cheese—it makes a difference.
- Think of this recipe like a template; once you master the process you can stuff the breasts with nearly anything. For an Italian-inspired variation, brush the chicken breasts with pesto, then top with mozzarella cheese, parmesan cheese, and prosciutto. Other variations can include fresh spinach, other types of cheese, spices like cayenne pepper or chili powder for a spicy version, and so much more.
- If you’re using sauerkraut, buy the refrigerated version, which is the real deal and has the best flavor.
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- Preheat your air fryer to 375 degrees F (190°C).
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- Arrange the breaded chicken in a single layer in the air fryer basket (you may need to work in batches).
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- Air fry for 10-12 minutes, flipping halfway, until golden and cooked through.
Loved this recipe? Check out @nickisizemore for more!