Cheese-Stuffed Chicken Breasts
Ingredients
- 2/3 cup shredded reduced-fat sharp cheddar
- 1 tablespoon Dijon mustard
- 1 pound ground chicken breast
- 1/3 cup plain dried bread crumbs
- 1/4 teaspoon salt
- 4 light multigrain english muffins split and toasted
- 1/4 cup ketchup
- 4 lettuce leaves
- 4 tomato slices
- 12 bread and butter pickle slices
Instructions
- 1. stir the cheese and mustard together in a small bowl. stir the chicken, bread crumbs and salt together in a medium bowl just until blended. form into 4 balls. with your index finger, 3 tablespoons of the cheese mixture. fold the chicken mixture around the cheese to seal; shape each one into a 3-inch-diameter patty.
- 2. spray a nonstick ridged grill pan with nonstick spray and set over medium heat. place the burgers in the pan and cook until an instant read thermometer inserted into the side of each burger (without touching the cheese) registers 165 degrees, 6-7 minutes on each side.
- 3. serve the burgers in the muffins topped with the ketchup, lettuce leaves, tomato slices, and pickles.
