Ham and Cheese Stuffed Chicken Breasts

1/4 cup grated Swiss, Monterey Jack, or Mozzarelly cheese
2 TBS chopped ham
2 tsp Dijon mustard
Freshly ground pepper to taste
4 chicken breasts
1 egg white
1/2 cup plain dry breadcrumbs
2 tsp extra virgin olive oil
--Preheat oven to 400. Use a baking sheet with sides and coat it with cooking spray. mix cheese, ham, mustard and pepper in a small bowl. Cut a horizontal slit along the thing, long edge of chicken breast to almost cut in half, leaving one edge together. Open up the breast and place 1/4th of the filling in the center. Close teh breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken and filling. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then in breadcrumbs. (discard leftover crumbs) Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts. Cook until brown on one side about 3 min. Place chicken, brown side up, on the prepared backing sheet. Backe until the chicken is not longer pink in the center or until meat thermometer reads 170 F. about 2o min.