Ham, Egg, And Cheese-Stuffed Chicken Steaks
This stuffed chicken steak is a dish unlike any you've seen before! Transform ordinary chicken breasts into a smooth mixture, fry it up in a pan, add a delicious ham, egg, and double cheese filling, and seal the whole thing off with even more chicken. Extra tender & juicy and stuffed just right, these chicken steaks will be the talk of the coop!
Equipment
- Resealable Plastic Bag
- 1 gallon plastic bag
- Food processor or blender
Ingredients
- 1 large chicken breast
- 2 egg whites
- salt
- white pepper
- vegetable oil for frying
- 2 slices ham
- 3/4 cup grated cheddar cheese
- 3/4 cup grated Swiss cheese
- 2 tbsp chopped chives
- 1 egg
Instructions
- Freeze the chicken breast for about 3 hours, ideally at 20°F. Chop the frozen chicken breast and place it in a food processor along with the egg whites, salt, and pepper. Blend everything together into a smooth paste.
- Transfer the chicken mixture to a plastic bag and cut off 1 corner of the bag.
- Heat a frying pan with a small amount of vegetable oil in it on the stove. Pipe the chicken mixture into the pan in the shape of a thin steak. Place 1 slice of ham in the middle and grate both types of cheese over it. Sprinkle some chopped chives over the cheese and crack an egg in the center.
- Add more grated cheese and another slice of ham on top, then seal it off with a second layer of the chicken mixture. Smooth out the top and sides of the chicken with a spoon to make sure the filling doesn't spill out the sides.
- Fry the stuffed chicken steak for about 10 minutes per side, until the core temperature is around 185°F and the chicken is golden brown.
