Ham and Cheese Stuffed Chicken Breasts
Author: https://www.foodnetwork.com/recipes/food-network-kitchen/ham-and-cheese-stuffed-chicken-breasts-recipe-2043057
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
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 2½ ounces)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅔ cup chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh herbs, such as parsley, chives or dill
- Crispy Sliced Roasted Potatoes:
- 1¼ pounds red-skinned potatoes
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- 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 ⅛-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.
