Chicken Ham And Cheese Salad Recipes

HAM AND CHEESE STUFFED CHICKEN BREASTS

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 & CHEESE CHICKEN ROLLUPS RECIPE BY TASTY

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!

HORSERADISH-CHEDDAR CHICKEN SALAD

Steps:

• Combine chicken, onions, Cheddar cheese, mayonnaise, horseradish, onion powder, garlic powder, salt, and pepper in a bowl. Mix well. Serve warm or chilled.

ITALIAN HAM AND CHEESE SALAD

Steps:

• In a large bowl, combine the first six ingredients. Combine remaining ingredients and pour over salad; toss to coat.

CHICKEN, HAM, AND CHEESE SALAD

Steps:

• Prepare the vinaigrette. In a large bowl toss the lettuce, cabbage, and chopped chiles with just enough dressing to lightly coat the greens. Mound on a serving platter. Arrange the remaining ingredients, except the cheeses and onion, on the platter. Drizzle the remaining dressing over the top and scatter the cheeses and onion over all. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN, HAM, AND CHEESE SALAD

Steps:

• Prepare the vinaigrette. In a large bowl toss the lettuce, cabbage, and chopped chiles with just enough dressing to lightly coat the greens. Mound on a serving platter. Arrange the remaining ingredients, except the cheeses and onion, on the platter. Drizzle the remaining dressing over the top and scatter the cheeses and onion over all. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HAM AND CHEESE SALAD

Steps:

• In a food processor, combine the ham and celery; pulse until finely chopped. Add cheese and pulse until mixed.
• Place mixture in a bowl and add the mayonnaise and mustard. Mix well; serve on sandwich or pita bread.

HAM & CHEESE SALAD SANDWICH SPREAD

Steps:

• Combine all ingredients in a food processor and pulse until blended. You may need to stir a little more by hand to make sure that the mayo and mustard are blended in thoroughly.
• Serve on bread or crackers.