Breaded Chicken With Ham N Cheese Recipes

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BREADED CHICKEN CUTLET WITH HAM, TRIPLE CREME CHEESE AND BABY ARUGULA



Breaded Chicken Cutlet with Ham, Triple Creme Cheese and Baby Arugula image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces baby arugula
1 cup all-purpose flour
3 large eggs, lightly beaten
2 cups panko breadcrumbs
Salt and freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts
6 tablespoons unsalted butter
2 tablespoons olive oil
4 ounces Red Hawk triple creme cheese (can substitute brie), thinly sliced
8 thin slices Virginia ham or prosciutto

Steps:

  • For the arugula salad: Whisk together the vinegar, mustard and some salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette. Season with salt and pepper.
  • For the chicken: Place the flour, eggs and breadcrumbs in 3 separate shallow bowls and sprinkle each with salt and pepper.
  • Place each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness.
  • Sprinkle the chicken on both sides with salt and pepper, dredge each breast in the flour and tap off excess. Dip into the egg wash and let any excess drip off, and then dredge on both sides in the breadcrumbs. Place on a baking rack set over a baking sheet.
  • Preheat 2 large nonstick saute pans over high heat. Add 3 tablespoons of the butter and 1 tablespoon of the oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown, about 4 minutes. Flip the breasts over and continue cooking until golden brown and the chicken is cooked through, about 3 minutes longer. Remove each breast to a large plate and immediately top each breast with a few slices of cheese, a few slices of ham and some of the arugula salad.

BREADED CHICKEN WITH HAM 'N' CHEESE



Breaded Chicken with Ham 'n' Cheese image

"This recipe was adapted from one I found in an old San Francisco Junior League cookbook," relates Laurie Mitchell from her home in Indianapolis, Indiana. "It's so easy and tastes so good that it's become one of my all-time favorite chicken dishes. I like to serve it with rice pilaf along with some lightly steamed, fresh green beans."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 14

2 boneless skinless chicken breast halves (6 ounces each)
4 thin slices prosciutto or deli ham
2 slices Muenster cheese
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon dried tarragon
2 tablespoons butter
1/2 cup chicken broth
2 tablespoons sherry or additional chicken broth
1 teaspoon cornstarch
2 teaspoons cold water

Steps:

  • Flatten chicken to 1/4-in. thickness. Place two slices of prosciutto and one slice of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. , Place flour and egg in separate shallow bowls. In another shallow bowl, combine the bread crumbs, Parmesan cheese, garlic powder and tarragon. Coat chicken with flour, then dip into egg and coat with crumb mixture. Let stand for 5 minutes., In a large skillet, brown chicken in butter on all sides. Transfer to a 1-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear. Meanwhile, add broth and sherry or additional broth to the skillet; stir to loosen browned bits. Combine cornstarch and water until smooth; gradually stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken.

Nutrition Facts : Calories 578 calories, Fat 29g fat (15g saturated fat), Cholesterol 238mg cholesterol, Sodium 1517mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.

HAM 'N' SWISS CHICKEN



Ham 'n' Swiss Chicken image

This saucy casserole allows you to enjoy all the rich, traditional flavor of Cordon Bleu with less effort. It's a snap to layer the ingredients and let them cook all afternoon. Just toss a salad to make this meal complete. -Dorothy Witmer Ephrata, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 10

2 large eggs
2 cups whole milk, divided
1/2 cup butter, melted
1/2 cup chopped celery
1 teaspoon finely chopped onion
8 slices bread, cubed
12 slices deli ham, chopped
2 cups shredded Swiss cheese
2-1/2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

Steps:

  • In a large bowl, whisk eggs and 1-1/2 cups milk. Add butter, celery and onion; stir in bread cubes., Place half of the mixture in a greased 3-qt. slow cooker; top with half of the ham, cheese and chicken. Combine soup and remaining milk; pour half over chicken. Repeat layers., Cook, covered, on low 4-5 hours or until a thermometer inserted into bread mixture reads 160°.

Nutrition Facts : Calories 659 calories, Fat 41g fat (21g saturated fat), Cholesterol 219mg cholesterol, Sodium 1258mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 43g protein.

GERMAN CHICKEN, HAM, AND CHEESE ROULADES



German Chicken, Ham, and Cheese Roulades image

A substantial and altogether winning appetizer. Flattened chicken breasts with thin slices of Westphalian or Black Forest ham, garlic and herbs rolled up and cooked in chicken stock and white wine. Chilled and sliced crosswise into rounds.

Provided by Olha7397

Categories     Chicken Breast

Time 1h

Yield 20 rounds

Number Of Ingredients 9

2 whole boneless skinless chicken breasts, halved (about 1 pound each)
4 slices Westphalian ham (thin slices) or 4 slices black forest ham (thin slices)
4 slices gruyere (thin slices) or 4 slices emmenthaler cheese (thin slices)
1 medium garlic clove, very finely chopped
1/4 teaspoon marjoram or 1/4 teaspoon sage
fresh ground white pepper
1/3 cup dry white wine
1/3 cup chicken broth
watercress or parsley sprig

Steps:

  • Place each chicken breast between sheets of plastic wrap and pound it lightly with the flat side of a cleaver or a wooden mallet until it is about 1/4 inch thick. Trim the slices of ham and cheese so that they are the same size as the flattened pieces of chicken. Place a slice of ham on each piece of chicken and cover the ham with a slice of cheese. Season with the finely chopped garlic, thyme, marjoram, or sage and white pepper. Roll up the pieces tightly and fasten with wooden picks, or tie securely with string.
  • Arrange the roulades in a greased baking sheet just large enough to hold them comfortably in one layer and pour the wine and broth over them. Cover with aluminum foil. Bake in a preheated 350°F oven 35 to 40 minutes or until the chicken is tender.
  • Transfer the roulades to a platter and cool to room temperature, then cover and chill. Remove the wooden picks or string. Slice the roulades crosswise into rounds and arrange on a chilled serving platter. Garnish with watercress or parsley sprigs and serve. Makes about 20.
  • VARIATION: In a medium sized, heavy skillet melt 2 Tablespoons Clarified Butter, or heat a mixture of 1 tablespoon each butter and flavorless vegetable oil or olive oil over moderate. Add the roulades and sauté, turning to brown lightly on all sides. Add the wine and chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer about 30 minutes or until the chicken is tender. Cool, chill, slice, and serve as directed above.
  • The International Appetizer Cookbook.Sonia Uvezian.Tastemaker Award Winner.

HAM & CHEESE CHICKEN PARMESAN



Ham & Cheese Chicken Parmesan image

Just when you thought chicken parm couldn't get any better, we've added a layer of ham to make it really delicious. Plus we use pre-cooked breaded chicken cutlets so that the entire dish is on the table in less than 30 minutes.

Provided by ElizabethKnicely

Categories     Chicken Breast

Time 25m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 5

2 cups prego tomato basil & garlic Italian sauce
1 (12 ounce) package refrigerated fully-cooked breaded chicken breasts, cutlets
4 thin slices cooked ham
1 cup shredded mozzarella cheese (about 4 ounces)
2 tablespoons grated parmesan cheese

Steps:

  • Heat the oven to 425°F.
  • Spread 1 cup sauce in the bottom of a 2-quart shallow baking dish. Top with the chicken. Spoon 1/4 cup remaining sauce onto each chicken cutlet. Top each with 1 slice ham and 1/4 cup mozzarella cheese. Sprinkle with the Parmesan cheese.
  • Bake for 10 minutes or until the chicken is hot and the cheese is melted.

Nutrition Facts : Calories 150.5, Fat 8.7, SaturatedFat 4.6, Cholesterol 25.6, Sodium 476.2, Carbohydrate 9.5, Fiber 1.7, Sugar 6, Protein 8.3

HAM & CHEESE CHICKEN ROLLUPS RECIPE BY TASTY



Ham & Cheese Chicken Rollups Recipe by Tasty image

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

2 boneless, skinless chicken breasts
1 teaspoon salt, for chicken
¼ teaspoon pepper, for chicken
1 teaspoon garlic powder
4 slices ham
4 slices provolone cheese
1 cup flour
2 eggs, beaten
1 cup breadcrumb
3 cups broccoli floret
4 tablespoons olive oil
1 teaspoon salt
¼ teaspoon pepper

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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