Pretzel-Crusted Chicken {Stuffed w/Ham & Cheese}

We've been lucky to avoid all this nasty sickness floating around until this past week. The little ones and I all ended up with a slight cold and sure enough Wednesday evening our 5-year-old came down with this stomach bug that's been going around. She was so disappointed to have to miss her 100th day of school party, but I think she was more upset with ruining her perfect attendance for the year. After getting plenty of rest she's finally on the mend, but I've sure been busy washing every single blanket and sanitizing like crazy in hopes that no one else gets it.

Between taking care of her and the other kiddos, the laundry and the cleaning I haven't felt like making anything much for dinner lately. That is until tonight, I thawed out chicken breasts for dinner not knowing exactly what to make with them. Chicken breasts can be so bland and boring but if you're not afraid to experiment with marinades, etc it can also be a really delicious meal. We had some honey ham in the fridge needing to be used up as well and I remembered making these pretzel coated chicken breasts before a long time ago and how we stuffed them with ham and cheese; they were quite delicious.

So that's what we decided. I worked on our menu for the upcoming week, got the grocery shopping done; then came home about dinner time and the hubby and I got to work on these chicken breasts. I usually do most of the cooking around here but it's fun when he likes to join in and help me. They turned out just a good as I imagined and we even have enough leftover for lunch today. Can't beat that!

Pretzel Crusted Chicken

Ingredients:

3 boneless, skinless chicken breasts

Sliced ham 

Your choice of cheese for stuffing {we used swiss and cheddar/monterey jack}

2 cups crushed pretzels

3/4 cup flour

2 eggs

Salt and Pepper

Directions:

Preheat oven to 350 degrees. Set up dredging station with 3 separate bowls. One for crushed pretzels, one for flour seasoned with salt and pepper, and one for eggs (lightly beaten). For easier handling, cut each chicken breast in half, then cut a slit into each chicken breast half. Stuff each piece with 1-2 slices of ham and then your choice of cheese. Secure meat with a toothpick to hold everything together. Dip each side of the chicken into flour first, then egg (letting excess drip off) and finally into the pretzel crumbs. Once coated well, place onto a baking sheet. Bake for 30 mins or until juices run clear and chicken is no longer pink.