Ham, Egg, And Cheese-Stuffed Chicken Steaks

Maybe you think you've seen it all when it comes to chicken recipes, but this stuffed chicken steak is a dish unlike any you've seen before! In order to get just the right texture for this dish, we 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!

Yield: 1
Prep Time: 30 minutes
Cooking Time: 20 minutes
Inactive Time: 3 hours
Difficulty Level: Easy

You'll Need:

For the chicken steaks:

  • 1 large chicken breast
  • 2 egg whites
  • salt
  • white pepper
  • vegetable oil for frying

For the filling:

  • 2 slices of ham 
  • ¾ cup grated cheddar cheese
  • ¾ cup grated Swiss cheese
  • 2 tbsp chopped chives
  • 1 egg


  • resealable plastic bag
  • 1 gallon plastic bag 
  • food processor or blender

Here's How:

1. For the chicken steaks, 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.

2. Transfer the chicken mixture to a plastic bag and cut off 1 corner of the bag.

3. 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.

4. 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.

5. 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.

This delicious stuffed chicken steak tastes great when served with a side salad, plus it works perfectly for both lunch and dinner. Switch up the way you prepare your chicken – you won't be disappointed!


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