SUNNY'S HAM AND CHEESE STUFFED CHICKEN BREASTS (CHICKEN CORDON BLEU)
Steps:
- In a medium bowl, mix the ham and cheese. Gently slice a lengthwise pocket into each chicken breast. 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. In a second medium shallow bowl, add the mustard, paprika, eggs, a pinch of salt and a few grinds of pepper and whisk to combine. In the third medium shallow bowl, add the panko. Run each piece of chicken through these bowls in the order of setting them up: flour, egg then panko.
- In a large straight-sided pan, add enough oil to just cover the bottom by about 1/4 inch. Heat on medium high and when the oil begins to swirl, add the chicken in batches, placing each piece in the oil away from you so there is less splatter. Add more oil between batches if needed. Cook until the chicken reaches an internal temperature of 160 degrees F, 10 to 15 minutes. Remove to a paper towel-lined plate and season with a pinch of salt and a tiny spritz of lemon.
BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BREASTS
Jalapeño poppers are the inspiration for these addictive, crispy baked chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
- In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
- Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
- Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).
Nutrition Facts : Calories 590, Carbohydrate 24 g, Cholesterol 185 mg, Fat 4 1/2, Fiber 0 g, Protein 48 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1 g
CHICKEN BREASTS STUFFED WITH HAM AND CHEESE
Make and share this Chicken Breasts Stuffed With Ham and Cheese recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut pounded chicken into 8 thin cutlets. Lay out 4 cutlets; top each with 1 slice of ham and 1 slice of cheese, and then top with a second cutlet.
- Coat a large nonstick skillet with cooking spray and saute layered chicken-ham-cheese over medium-high heat, carefully turning once, for 8-10 minutes, until golden and cooked through. Remove to a plate and keep warm.
- Respray pan and saute mushrooms and shallot over medium-high heat, stirring for 3 minutes. Add wine to deglaze pan, stirring to scrape up any brown bits, until it's reduced by half.
- Add chicken broth and tarragon and simmer for 2 minutes. Stir in any chicken juices that have accumulated on plate and add salt and pepper to taste.
Nutrition Facts : Calories 309, Fat 13.2, SaturatedFat 4.3, Cholesterol 95.9, Sodium 535.1, Carbohydrate 3.9, Fiber 0.2, Sugar 1.1, Protein 37.5
HAM AND CHEESE STUFFED CHICKEN BREASTS
There's no reason weeknight dinners can't be elegant as well as easy, and this recipe is proof of that. Adding the herbs at the very end keeps them a nice bright green for serving.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
HAM AND SWISS STUFFED CHICKEN BREAST WITH MUSTARD SAUCE
-Taste of Home Cooking School
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Hold sharp knife parallel to cutting board and along one long side of chicken breast; cut almost in half, leaving breast attached at one side. Open breast so it lies flat; cover with plastic wrap. Using the flat side of a meat mallet, lightly pound to 1/4-in. thickness. Remove plastic wrap and sprinkle with salt and pepper to taste., Cut slice of cheese in half. Wrap each half in one slice of ham, folding ham over cheese to fully surround cheese. Place one ham bundle on each chicken breast. Tuck the narrow end of the chicken in towards the center for even cooking. Fold the chicken breast over the ham bundle. Sprinkle thyme over the top of each chicken breast., Put stuffed chicken breasts into a Medium or Large Ziploc® Zip 'n Steam™ Bag, with the thickest part of the chicken toward the outer edges of the bag. Seal bag and place in microwave., Cook on full power for 5 to 5-1/2 minutes or until a meat thermometer reads 170°. If needed, continue microwaving at 30-second intervals until chicken tests done. Allow bag to stand 1 minute before handling. Meanwhile, for mustard sauce combine all ingredients in a small bowl., Carefully open bag. Use spatula to remove chicken from bag. Serve with mustard sauce.
Nutrition Facts :
3-INGREDIENT CHICKEN BREASTS STUFFED WITH HAM AND CHEESE
You'll have your hands free for about 15 minutes while the chicken bakes in the oven-just enough time to whip up an arugula salad with a mustardy dressing.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Dinner Chicken Quick & Easy Ham Cheese
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Using a sharp knife, make an incision on thinner long side of chicken breast, cutting parallel through the breast but not all the way through. Season inside of chicken with pepper and stuff each with 1 oz. ham and 1 oz. cheese.
- Transfer chicken to a rimmed baking sheet and rub all over with oil; season lightly with salt and pepper. Roast chicken until an instant-read thermometer inserted into thickest part of breast registers 165°F, 12-15 minutes. Let cool slightly before slicing.
ITALIAN HAM-AND-CHEESE STUFFED CHICKEN BREASTS
This is a VERY EASY dish to make, I promise. Very elegant dish, as well, and with only about 250 calories per serving. I HIGHLY recommend using good quality prosciutto and Muenster for this. For novice cooks, if you freeze the chicken breasts for a bit before slicing them, they are MUCH easier to slice.
Provided by KatiesMama
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice chicken breasts horizontally without cutting all the way through; open so breasts are flat. Place between 2 pieces of plastic wrap; pound gently with flat side of meat mallet.
- In small bowl, stir together parsley and mustard; spread over half of each chicken breast. Top each with half slices of cheese and prosciutto. Fold breasts to enclose stuffing; pressing edges together to seal. Sprinkle with salt. Place flour on plate; dip chicken in flour, tapping to remove excess.
- Heat oil in large nonstick skillet over meium heat until hot. Add chciken, cook 6-10 minutes or until golden brown, no longer pink in the center, and juices run clear. Place of serving platter.
- Increase heat to medium high. Add wine to skillet; cook 30-60 seconds until slightly reduced, stirring to scrape up any browned bits from bottom of skillet. Pour over chicken.
Nutrition Facts : Calories 290.8, Fat 13.2, SaturatedFat 4, Cholesterol 89, Sodium 1224, Carbohydrate 8.3, Fiber 2.3, Sugar 0.9, Protein 31.7
More about "ham and cheese stuffed chicken breasts recipes"
HAM-&-CHEESE-STUFFED CHICKEN BREASTS RECIPE | EATINGWELL
From eatingwell.com
5/5 (19)Total Time 50 minsCategory Healthy Stuffed Chicken Breast RecipesCalories 247 per serving
- Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray.
- Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
- Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
HAM AND CHEESE STUFFED CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 25Calories 568 per servingCategory Main Course
CHICKEN BREASTS STUFFED WITH HAM, SPINACH AND CHEESE
From thymeforcookingkitchen.com
HAM CHEESE STUFFED CHICKEN BREAST - JULIE'S EATS & TREATS
From julieseatsandtreats.com
10 BEST STUFFED CHICKEN BREAST HAM CHEESE RECIPES
From yummly.com
BEST HAM AND CHEESE STUFFED CHICKEN BREASTS RECIPES
From foodnetwork.ca
2.9/5 (92)Total Time 1 hr 20 minsServings 4-6
HAM AND CHEESE STUFFED CHICKEN BREASTS RECIPES
From recipegoulash.cc
GINO’S ‘ITALIAN’ CHICKEN CORDON BLEU | THIS MORNING
From itv.com
CHICKEN BREASTS STUFFED WITH HAM AND CHEESE RECIPE
From recipegoulash.cc
HAM AND CHEESE STUFFED CHICKEN - I AM BAKER
From iambaker.net
HAM AND CHEESE STUFFED CHICKEN BREASTS - OUT GRILLING
From outgrilling.com
EASY HAM AND CHEESE STUFFED CHICKEN BREAST - SIP BITE GO
From sipbitego.com
15 BEST STUFFED CHICKEN BREAST RECIPES TO TRY TODAY
From recipeself.com
10 BEST STUFFED CHICKEN BREAST HAM CHEESE RECIPES
From yummly.com
10 BEST STUFFED CHICKEN BREAST HAM CHEESE RECIPES
From yummly.com
SOUS VIDE STUFFED CHICKEN BREAST - WENT HERE 8 THIS
From wenthere8this.com
EASY BAKED HAM AND CHEESE STUFFED CHICKEN - REAL HOUSEMOMS
From realhousemoms.com
BEST STUFFED TURKEY BREAST RECIPE - HOW TO MAKE STUFFED TURKEY …
From delish.com
SPINACH STUFFED CHICKEN IN CREAM SAUCE RECIPE | ALLRECIPES
From test.element.allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love