Grilled chicken cheese with ham. Soup and a sandwich is the ultimate comfort food, especially when the sandwich is a grilled cheese. We've added some ham for heartiness and extra flavor. Time to up your grilling game!
They're generously seasoned with salt and pepper, basted with.
Breaded chicken stuffed with ham and cheese sounds pretty pedestrian, but it tastes extraordinary.
This recipe includes an easy cream sauce to boot.
You can cook Grilled chicken cheese with ham using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Grilled chicken cheese with ham
- You need 4 of boneless skinless chicken breasts (6 oz each).
- Prepare 4 slices of Swiss cheese (1 oz each).
- You need 4 slices of deli ham (1 oz each).
- It's 2 tablespoons of Dijon mustard.
- Prepare 1 tablespoon of Worcestershire sauce.
- It's 1/2 teaspoon of smoked paprika.
- You need 4 tablespoons of butter, melted.
- It's 1/2 teaspoon of salt.
- Prepare 1/2 teaspoon of pepper.
- Prepare 1 lb of multicolored fingerling potatoes, cut in 3/4-inch pieces.
- Prepare 2 tablespoons of chopped fresh Italian (flat-leaf) parsley leaves.
This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have. Chicken breast stuffed with ham and cheese in a lemon butter sauce.
Grilled chicken cheese with ham instructions
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray..
- In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. For each breast, cut 1 slice of cheese in half, and add to pocket; cut 1 slice ham in half, and add to pocket. Secure with toothpicks. In small bowl, mix 1 tablespoon of the mustard, the Worcestershire sauce and smoked paprika. Brush chicken breasts with Dijon mixture..
- In medium bowl, mix remaining 1 tablespoon mustard, the melted butter, salt and pepper. Add potatoes, and toss to coat. Place chicken on center of each sheet of foil. Spoon potato mixture equally around each chicken breast..
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal..
- Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 9 to 11 minutes longer or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with parsley..
- To make in oven, place packs on cookie sheet. Bake at 375°F 30 to 35 minutes or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F); garnish with parsley..
- NOTES To make the pockets in the chicken breasts, use a small paring knife for better control. Make sure all the filling stays inside, where it belongs. Stuff cheese in pocket before adding ham so the ham blocks the exit..
Transfer the flour, eggs, and breadcrumbs. Encore: Grilled Chicken Paillard with Shaved Fennel Salad. Stuff each breast with the ham and cheese mixture and secure with a skewer or a few toothpicks. In a medium shallow bowl, add the flour and season with a pinch of salt and a few grinds of black pepper. The cream cheese and horseradish spread acts as the glue in this piled-high sandwich.
