Cuban Stuffed Chicken Breast

The challenge is off to a great start!  I have not really felt incredibly hungry all day.  The original plan has you eating more at one sitting.  While at work, I unfortunately do not have the time to eat all of the food.  Not to be one to let myself starve, however, I have chosen to spread some of the bulk throughout the day.  For example, I was to eat a salad for lunch with a side of strawberries.  This salad was a fairly heafty salad with 2 cups of greens, 2/3 cup lentils, 1/2 cup diced beets, 1 oz. goat cheese, and 2 tablespoons balsamic dressing (I used my better than Panera recipe).  I ate the salad for lunch and saved to berries for a snack later in the afternoon.  I also have accomdated some of the recipes to fit our pallet.  See the Cuban Stuffed Chicken Breast below:

The challenge suggests eating a chicken breast stuffed with salsa, cheddar, and broccoli served with brussel sprouts and a sweet potato.  Sounds fine, but I thought this had a little more pep in the step.  The components of a Cuban sandwich swiss cheese, tasty pickles, and ham are stuffed into a chicken breast.  I've also made this with pork loin.  You must try it!

Cuban Stuffed Chicken Breast
(adapted from Cooking Light's Cuban Stuffed Pork)

4 boneless, skinless chicken breasts
2 dill pickle spears, chopped
1 tablespoon Dijon mustard
6 slices lean deli ham
2 slices Swiss cheese cut in half
Toothpicks
Salt & pepper to taste

Pre-heat your oven to 375 degrees.  In a small dish, combine the pickles and mustard.  Set aside.  With a very sharp knife, cut a slit into each chicken breast.  Stuff each breast with 2 slices of ham, 1 tablespoon of the pickle mixture, and 1/2 of a slice of Swiss cheese.  Secure the opening of the chicken with toothpicks.  Place each chicken breast on a baking sheet coated with non-stick cooking spray.  Bake for 30 minutes or until the internal temperature of the chiken is 165 degrees.  Cool for 5 minutes before serving.