HAM AND CHEESE STUFFED CHICKEN BREASTS
There's no reason weeknight dinners can't be elegant as well as easy, and this recipe is proof of that. Adding the herbs at the very end keeps them a nice bright green for serving.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Insert a paring knife into the thickest part of each chicken breast to make a 3-inch-long pocket down the side, cutting in about halfway. Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts. Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit. Rub both sides of the chicken breasts with the olive oil and sprinkle with the salt and pepper.
- Heat a nonstick skillet over medium-high heat until very hot, 3 to 5 minutes. Add the chicken breasts and cook until golden brown and just cooked through, 6 to 8 minutes per side depending on the thickness of the chicken; reduce the heat to medium if the chicken becomes too dark towards the end of the cooking time. Cover the skillet with a lid or a piece of aluminum foil during the last 3 minutes of cooking time to finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without stuffing.
- Transfer the chicken to 4 plates or a cutting board and add the chicken broth and remaining 1 tablespoon mustard to the skillet. Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes. Remove from the heat and swirl in the butter and chopped herbs.
- Depending on the size of the breasts, either put 1chicken breast on each of 4 plates or slice all the breasts and divide among 6 plates. Spoon the sauce over the chicken and serve with Crispy Sliced Roasted Potatoes on the side.
- Serving suggestion: Crispy Sliced Roasted Potatoes, recipe follows.
- Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
- Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.
HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: large chicken breast, baby swiss cheese, provolone cheese, ham, baby spinach leaf, flour, eggs, breadcrumb, oil, salt, pepper
Provided by Camille Bergerson
Categories Dinner
Yield 1 serving
Number Of Ingredients 11
Steps:
- Cut a pocket into the side of the chicken breast.
- Season chicken with salt and pepper.
- Stack the two cheeses and spinach on top of the ham and roll up tightly.
- Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
- Place the flour, eggs, and bread crumbs into 3 separate bowls.
- Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
- Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
- Fry the chicken until golden brown on both sides.
- Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
- Enjoy!
- Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams
Nutrition Facts : Calories 1713 calories, Carbohydrate 190 grams, Fat 57 grams, Fiber 10 grams, Protein 97 grams, Sugar 12 grams
AIR FRYER CHICKEN CORDON BLEU
Crispy air-fried chicken cordon bleu stuffed with ham and melty cheese. Serve with a steamed vegetable for a complete and satisfying meal.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Chicken Chicken Cordon Bleu Recipes
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Set 1 chicken breast on a cutting board. Hold a sharp knife parallel to the cutting board and along one long side of the breast; cut chicken breast almost in half, leaving breast attached at one side. Open breast so it lies flat like a book and cover with plastic wrap. Lightly pound with the flat side of a meat mallet to 1/4-inch thickness. Repeat with remaining chicken breast.
- Season each chicken breast with salt and pepper. Spread Dijon mustard on top. Place 1 slice of cheese on each breast. Top each with 2 slices of ham and 1 slice of cheese. Roll each breast up and secure with a toothpick.
- Place flour in a shallow bowl. Place egg in a second bowl. Mix panko bread crumbs and grated Parmesan in a third bowl.
- Preheat an air fryer to 350 degrees F (175 degrees C).
- Dip chicken first in flour, followed by egg, and finally roll in the bread crumb mixture. Spray chicken rolls with nonstick spray and let sit for 5 minutes while the air fryer preheats.
- Place chicken in the basket of the preheated air fryer and cook for 10 minutes. Spray any chalky spots with nonstick spray again. Cook until chicken is no longer pink in the center, 8 minutes more.
Nutrition Facts : Calories 728.2 calories, Carbohydrate 56.9 g, Cholesterol 253.4 mg, Fat 31.6 g, Fiber 1.1 g, Protein 63.7 g, SaturatedFat 16.1 g, Sodium 1663.5 mg, Sugar 1.1 g
PANFRIED CHICKEN & HAM IN CHEESE SAUCE
This chicken is delicious it bathed in a rich and creamy sauce. You definitely need to serve mashed potatoes and rolls with this meal to soak up all excess gravy.
Provided by Shoppohollic
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- -Preheat oven to 375.
- -Season chicken breast with salt & pepper. Then panfry in cooking oil for about 8min. or until fully cooked and no longer pink in the center.
- -Remove chicken from pan and cover to keep warm. Add the wine to the pan and pick up all dripping from bottom of pan with spatula. Then add chicken boulion and bring to a boil.
- -Lightly grease casserole dish. Place chicken in dish and cover each piece of chicken with ham & cheese slice.
- -Cut the softened cream cheese into small pieces and then add to the boiling wine mixture. Mix well until cheesse is melted and smooth.
- -Pour sauce over chicken.
- -Bake in the oven for about 13min.
Nutrition Facts : Calories 437.3, Fat 28.1, SaturatedFat 13.7, Cholesterol 130.8, Sodium 294.2, Carbohydrate 3.1, Sugar 0.7, Protein 31.6
CHICKEN BREASTS WITH CHEESE SAUCE
This is one of my son-in-law's favourite chicken recipes. This recipe can also be made 'lighter' for those on a low fat diet by using a low fat cheese and trim/light milk and frying in a non stick pan which has been lightly sprayed with cooking spray/oil
Provided by Jen T
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the breadcrumbs and flour.
- Lightly beat the egg whites with 8 teasp water.
- Dip chicken in the egg white mix and then coat with the breadcrumb mix.
- Heat a little oil in frying pan and brown chicken for about 5mins each side.
- Place chicken in an oven proof dish and place in oven at 180'C or 350'F.
- Bake for approx 15mins or until cooked through.
- While chicken is in oven make sauce.
- In a small saucepan melt butter and add flour.
- Cook 1min.
- over med heat.
- Add milk and stir constantly until boiling.
- Turn to low heat and simmer for 2mins still stirring.
- Remove from heat and stir in 1/4cup cheese.
- Place a chicken breast on each of 4 plates and pour over sauce.
- Sprinkle with remaining cheese.
- Garnish with parsley or paprika.
HAM & CHEESE CHICKEN ROLLUPS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, ham, provolone cheese, flour, eggs, breadcrumb, broccoli floret, olive oil, salt, pepper
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C)
- Cut about ¾ of the way through the chicken horizontally, making sure not to cut through the other side. Flip the chicken open and flat.
- Lay a sheet of plastic wrap on top of the chicken and pound it flatter using a pot or a pan. Remove the plastic wrap.
- Season with the salt, pepper, and garlic powder, rubbing the seasoning in evenly. Lay 2-3 slices of ham over the chicken, followed by 4 slices of provolone cheese.
- Carefully roll the chicken up.
- Transfer the flour, eggs, and breadcrumbs into 3 separate bowls.
- Dip the chicken roll into the flour, tapping off any excess, and then into the egg, followed by the breadcrumbs. Place on a baking sheet
- Add the broccoli to the baking sheet, mixing it with the olive oil, salt, and pepper. Make sure to save a little oil to drizzle on top of the chicken.
- Bake for 20 minutes.
- Slice, then serve!
- Enjoy!
Nutrition Facts : Calories 671 calories, Carbohydrate 70 grams, Fat 24 grams, Fiber 7 grams, Protein 41 grams, Sugar 4 grams
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- Flatten chicken breasts: Lay a chicken breast between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken until it's about 1/4" thick. Repeat with remaining chicken breasts. Season each piece with salt and pepper on both sides.
- Roll: Lay a slice each of Swiss cheese and ham over one of the chicken breasts on a sheet of plastic wrap. You might need to use 2 pieces of each depending on how big your cheese and ham slices are. Roll the chicken width-wise and wrap it tightly in the plastic wrap by rolling, then tying the ends together. Repeat with the remaining chicken breasts and allow them to chill in the freezer for 30 minutes to 1 hour.
- Dredge: Add the flour, eggs, and breadcrumbs to 3 separate shallow bowls. Season the flour and eggs with salt and pepper. Unwrap the chicken breasts and dredge them first in the flour, then eggs, and finally the breadcrumbs.
- Fry: Fill a deep skillet about 2" high with the vegetable oil. Heat to 325F. Add the chicken breasts and cook for 5 minutes, flip, then cook for another 5 minutes or until the center reaches an internal temperature of 165F.* Let the chicken rest for 5-10 minutes.
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