Ham and Cheese Stuffed Chicken Breasts | Food Network

Recipes / American Recipes
 16 Jan 2018   
This recipe is proof that weeknight dinners can be elegant as well as easy. Get the recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/ham-and-cheese-stuffed-chicken-breasts-recipe-2043057 Ham and Cheese Stuffed Chicken Breasts Recipe courtesy of Food Network Kitchen Total: 1 hr 20 min Prep: 20 min Cook: 1 hr Yield: 4 to 6 servings Level: Easy Ingredients Four 8- to 10-ounce boneless skinless chicken breast halves 2 tablespoons Dijon mustard 4 slices deli ham, each slice halved (about 3 ounces) 4 thin slices provolone (about 2 1/2 ounces) 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2/3 cup chicken broth 1 tablespoon unsalted butter 1 tablespoon chopped fresh herbs, such as parsley, chives or dill Crispy Sliced Roasted Potatoes: 1 1/4 pounds red-skinned potatoes 2 tablespoons olive oil 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions 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. Crispy Sliced Roasted Potatoes: 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. From Food Network Kitchens Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.   Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/full-episodes?soc=youtube Visit Food Network online: http://www.foodnetwork.com Like Food Network on Facebook: https://www.facebook.com/FoodNetwork Follow Food Network on Twitter: https://twitter.com/FoodNetwork Follow Food Network on Instagram:  https://www.instagram.com/foodnetwork/


Recommended Recipes Video