How do I cut a chicken breast if I want to stuff it with cheese?
You need boneless chicken breasts. Lay them skin side down and pound them flat. Put the cheese in the center of the breasts, and fold ends over the cheese; roll up, beginning with long side. Secure rolls with toothpicks. I’d go easy on the cheese, because it will melt and ooze out. There’s not much you can do about that, because it’s the nature of cheese to melt when it’s baked. Now start with one end of the breast and roll it up like a jelly roll. Use toothpicks to keep it closed. Wrap the ham around and secure if you’re using that on top. Place the rolled chicken breasts in a baking dish with the seam and toothpick side down. Note: I’d put the ham center with the cheese, like with Chicken Cordon Blue, rather than the outside, as it would be less likely to burn while the chicken’s cooking to the right temp.