Grilled chicken cheese with ham. Cooking time also depends on the thickness of the chicken breasts. Add Ham & Cheese: Top chicken breasts with a slice of cheese, then a slice of ham. Add arugula and apple slices and toss to coat.
Serve chicken rolls with reserved dressing.
Sometimes chicken recipes are hard to add that WOW factor to them, but this Ham and Cheese Stuffed Chicken Breast does not have that problem.
Maybe it's that buttery lemon sauce that it's topped with!
You can have Grilled chicken cheese with ham using 11 ingredients and 7 steps. Here is how you cook that.
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).
- It's 4 slices of deli ham (1 oz each).
- Prepare 2 tablespoons of Dijon mustard.
- It's 1 tablespoon of Worcestershire sauce.
- It's 1/2 teaspoon of smoked paprika.
- You need 4 tablespoons of butter, melted.
- Prepare 1/2 teaspoon of salt.
- It's 1/2 teaspoon of pepper.
- You need 1 lb of multicolored fingerling potatoes, cut in 3/4-inch pieces.
- You need 2 tablespoons of chopped fresh Italian (flat-leaf) parsley leaves.
This chicken dish is so tender, juicy and flavorful! The best part is when you try the recipe and it truly is what you expected - AMAZING! Back to the grill: Place each stuffed chicken breast back on the grill. Brush the glaze over each chicken breast, flipping after a couple minutes and brushing more glaze on the other side.
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..
Top chicken with another slice of cheese, two more slices ham, and the last slice of cheese. Place the remaining pieces of bread, butter side up, onto each to complete the sandwich. The flavor combination of the tangy honey dijon mustard and the ham and swiss cheese was PHENOMENAL! The honey dijon sauce thickens up and coats the chicken and is so delicious topped with some ham and swiss cheese. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste.
