Baked Stuffed Chicken Breasts

Ingredients

• 4 small boneless skinless chicken breast halves
• 4 slices of ham
• 2 Tablespoons grated parmesan cheese
• 2 ounces grated mozzarella cheese
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 beaten egg white
• 1 Tablespoon water
• 1/3 cup finely crushed cornflake crumbs
• 3/4 teaspoon dried Italian seasoning

Directions

1. Preheat the oven to 400 degrees F.
2. Line a baking dish that is just large enough to hold the 4 rolled chicken breasts with parchment paper and grease the paper, then and set aside.
3. Prepare the chicken breasts by placing each one onto between a piece of parchment paper. Gently pound to about 1/4 inch thick.
4. Place a piece of ham, onto each one.
5. Stir together the parmesan cheese, mozzarella cheese, minced garlic salt and pepper then divide and sprinkle evenly onto each chicken piece of chicken, but do not go to the edges.
6. Roll each piece up and secure with toothpicks.
7. Seperate the egg white from the yolk. (save the yolk for breakfast)
8. Mix the water into the egg white and put into a shallow dish.
9. In a second dish place the cornflake crumbs and stir in the Italian seasoning.
10. Dip the chicken rolls first into the egg mixture then roll them into the crumb mixture and place each one into the prepared baking dish.
11. Place into the preheated oven and cook for 20-25 minutes or until chicken is cooked through and not pink.
12. Serve while nice and hot and be sure to remove the toothpicks.