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1
Heat oven to 375°F. To form pocket in each chicken breast, cut 3-inch-long slit in thick side of each breast, cutting into breast about 2 inches and to within 1/2 inch of opposite side.
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2
In small bowl, mix cheese and ham. Spoon evenly into pockets in chicken; secure openings with toothpicks.
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3
Place melted butter in shallow dish. Place bread crumbs on large plate. Dip each stuffed chicken breast into butter; roll in bread crumbs to coat. Place in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle any remaining bread crumbs over chicken.
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4
Bake 28 to 32 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks before serving.
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