Grilled Cheesy Ham Stuffed Chicken Recipes

GRILLED HAM- AND SWISS-STUFFED CHICKEN BREASTS

Steps:

• Heat coals or gas grill for direct heat. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
• Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers. Sprinkle with seasoned salt and pepper.
• Reserve 1/4 cup of the dressing. Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center. Serve chicken rolls with reserved dressing.

GRILLED CHEESY HAM-STUFFED CHICKEN

Steps:

• Heat coals or gas grill for direct heat. Carefully cut a horizontal slit in each chicken breast half, making a pocket when top of chicken is lifted back.
• Spread 1 tablespoon cheese inside each chicken pocket. Top with folded slices of prosciutto. Close chicken around filling, being sure that most of the filling is enclosed. Brush dressing on chicken.
• Cover and grill chicken 4 to 5 inches from medium-high heat 10 to 12 minutes, brushing occasionally with dressing and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

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, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Cut a pocket into the side of the chicken breast.
• Season chicken with salt and pepper.
• Stack the two cheeses and spinach on top of the ham and roll up tightly.
• Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
• Place the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
• Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
• Fry the chicken until golden brown on both sides.
• Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
• Enjoy!
• Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams

GRILLED HAM- AND SWISS-STUFFED CHICKEN BREASTS

Steps:

• Heat coals or gas grill for direct heat. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
• Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers. Sprinkle with seasoned salt and pepper.
• Reserve 1/4 cup of the dressing. Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center. Serve chicken rolls with reserved dressing.

STUFFED GRILLED CHICKEN

Steps:

• In a small skillet, saute onion and garlic in 3 tablespoons butter for 2-3 minutes or until tender. Remove from the heat; stir in bread crumbs. Carefully cut a pocket in each chicken breast half. Fill with bread crumb mixture; secure with metal or soaked wooden skewers. , In a small microwave-safe bowl, melt remaining butter; stir in lemon zest. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with lemon butter.

GRILLED CHICKEN BREASTS STUFFED WITH HAM AND SAGA BLUE

Steps:

• Insert a sharp paring knife into the thicker end of each chicken breast half and cut a lengthwise pocket carefully, making it as wide as possible without puncturing the sides. Wrap each stick of Saga Blue in a ham slice, enclosing it, insert the packages in the chicken pockets, and seal each opening well with a wooden pick. In a small saucepan bring the Worcestershire sauce and the lemon juice just to a simmer, remove the pan from the heat, and swirl in the butter. Grill the chicken, seasoned with salt and pepper, on an oiled rack set about 6 inches over glowing coals, basting it frequently with the sauce, for 12 minutes on each side. (Do not baste the chicken during the last 2 minutes of grilling, and discard any unused sauce.)