Growing up, my mother would make stuffed chicken when she was pressed for time. She would stuff the breasts with just about anything found in pantry and throw them in the oven to bake while she did other chores. My favorite combination was smoked ham and sun-dried tomato. I made a simple cheese sauce to go along the dish to give it a bit of a twist. Provecho!

Serves 4

Ingredients:

4 skinless chicken breasts

2 cups, smoked ham, cubed

1 cup chopped sun-dried tomatoes

2 garlic cloves, minced

1/4 chopped white onion

2 tbsp. bread crumbs

salt, pepper to taste

cooking oil

Ingredients for sauce:

2 tbsp butter

2 tbsp. flour

2 cups milk

1/4 cup shredded white cheese

salt, pepper to taste

In a large pan, add 1 tbsp cooking oil and sauté onion. Add ham, garlic, and sun-dried tomatoes. Cook on medium-low heat until well incorporated. Turn heat off and mix in bread crumbs. Add salt and pepper to taste. Set aside.

With a slicing knife, carefully make a pocket on the side of each chicken breast. Add 3-4 tbsp. of filling into each breast and secure with toothpick. Heat 2-3 tbsp. of oil in large pan and cook breasts on both sides until chicken breasts obtain a brown crust. Continue the cooking process by placing the breasts on an oven-proof dish and bake at 375 degrees for 40 minutes or until fully cooked.

Sauce:

In a sauce pan, melt butter until bubbly. Add flour and whisk continuously for 2-3 minutes. Add milk and continue to whisk until sauce thickens. Stir in cheese and add salt and pepper according to taste.

Serve chicken breasts with a side of white rice and pour sauce over dish.