Ham And Peanut Stuffed Chicken Breasts With Cider Sauce Recipes

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HAM AND SWISS STUFFED CHICKEN BREAST WITH MUSTARD SAUCE



Ham and Swiss Stuffed Chicken Breast with Mustard Sauce image

-Taste of Home Cooking School

Provided by Taste of Home

Time 30m

Yield 2 servings.

Number Of Ingredients 10

2 boneless skinless chicken breast halves (6 to 8 ounces each)
Salt and pepper to taste
1 slice (1 ounce) Swiss cheese
2 slices (3/4 ounce each) deli ham
1/4 teaspoon dried thyme
MUSTARD SAUCE:
2 tablespoons mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon honey
Pinch salt

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 :

ITALIAN HAM-AND-CHEESE STUFFED CHICKEN BREASTS



Italian Ham-And-Cheese Stuffed Chicken Breasts image

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

4 boneless skinless chicken breast halves
2 tablespoons minced fresh Italian parsley
1 teaspoon Dijon mustard
2 slices muenster cheese, halved
2 slices prosciutto or 2 slices deli ham, halved
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup dry white wine

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

HAM AND CHEESE STUFFED CHICKEN BREASTS



Ham and Cheese Stuffed Chicken Breasts image

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

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 2 1/2 ounces)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup chicken broth
1 tablespoon unsalted butter
1 tablespoon chopped fresh herbs, such as parsley, chives or dill
1 1/4 pounds red-skinned potatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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 & CHEDDAR STUFFED CHICKEN BREASTS



Ham & Cheddar Stuffed Chicken Breasts image

Want to impress everyone without working too hard? These chicken breasts stuffed with ham and cheddar are an easy take on classic chicken cordon bleu.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 5

4 small boneless skinless chicken breasts (1 lb.)
4 KRAFT Big Slice Sharp Cheddar Cheese Slices
4 slices OSCAR MAYER Deli Fresh Virginia Brand Ham
1 Tbsp. GREY POUPON Savory Honey Mustard
3 Tbsp. panko bread crumbs

Steps:

  • Heat oven to 350°F.
  • Make 2-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side; fill with 1 cheese slice and 1 ham slice. Press cut edges of pockets together to seal.
  • Spread mustard over chicken. Sprinkle with bread crumbs.
  • Bake 20 to 25 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.75 g

CHICKEN WITH PEANUT SAUCE



Chicken with Peanut Sauce image

Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup water
2 tablespoons creamy peanut butter
4 teaspoons white wine vinegar
4 teaspoons reduced-sodium soy sauce
Dash crushed red pepper flakes
3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
4 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons canola oil
1 cup hot cooked rice
Thinly sliced green onions, optional

Steps:

  • In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.

Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.

GRILLED HAM- AND SWISS-STUFFED CHICKEN BREASTS



Grilled Ham- and Swiss-Stuffed Chicken Breasts image

Grill a favorite combo, ham and cheese rolled up inside another favorite--chicken breasts!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 6

4 boneless skinless chicken breast halves (1 1/4 pounds)
4 slices (1/2 ounce each) Swiss cheese, 3x1 1/2 inches
4 slices (1/2 ounce each) cooked ham, 3x1 1/2 inches
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup honey mustard dressing

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.

Nutrition Facts : Calories 325, Carbohydrate 4 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 680 mg

CRISP STUFFED CHICKEN CUTLETS



Crisp Stuffed Chicken Cutlets image

The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. Her recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing, she used thin cutlets of chicken and layered the stuffing between two of them, sealing them together with an egg mixture. Fried to a golden hue, the dish is both crunchy and greaseless. The crumbs insulate the delicate meat and help keep it from overcooking.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 3 servings

Number Of Ingredients 14

6 boneless, skinless chicken cutlets (about 1 1/4 pounds total)
Kosher salt
Freshly ground black pepper
2 large egg whites
2 tablespoons cornstarch
1 tablespoon chopped parsley
2 teaspoons minced garlic
Dijon mustard
1 1/2 ounces thinly sliced provolone cheese (1 1/2 slices)
1 1/2 ounces thinly sliced ham (1 1/2 slices)
3 tablespoons sauerkraut, packed, more for serving
3/8 teaspoon caraway seeds
2 cups plain bread crumbs
2 tablespoons extra virgin olive oil, for frying

Steps:

  • Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
  • Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
  • Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
  • Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.

Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 32 grams, Carbohydrate 60 grams, Fat 50 grams, Fiber 5 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1208 milligrams, Sugar 5 grams, TransFat 0 grams

SAUTEED CHICKEN BREASTS STUFFED WITH CHEESE AND HAM



Sauteed Chicken Breasts Stuffed with Cheese and Ham image

Categories     Milk/Cream     Chicken     Mushroom     Tomato     Sauté     Dinner     Ham     White Wine     Fall     Swiss Cheese     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

4 (6- to 8-ounce) skinless boneless chicken breast halves
4 thin slices cooked ham (1/4 pound)
4 thin slices Swiss cheese (3 ounces)
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter
1/3 cup all-purpose flour
1 pound small mushrooms, trimmed and quartered
1 teaspoon finely chopped shallot
1/3 cup dry white wine
1 pound tomatoes, peeled, seeded, and diced
1 cup heavy cream
Garnish: finely chopped fresh flat-leaf parsley
Accompaniments: watercress; cooked rice topped with truffle slices

Steps:

  • Butterfly and stuff chicken breasts:
  • If tenders are attached to undersides of breast halves, remove white tendons from tenders with a small sharp knife. Working with 1 at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board. Holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.
  • Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends. Brush edge of chicken with some egg, reserving remainder, then fold each breast in half to enclose ham and cheese.
  • Cook chicken and make sauce:
  • Pat chicken dry and sprinkle with salt and pepper.
  • Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides. While butter is heating, quickly brush more egg onto seam of each breast again, then dredge breasts in flour, shaking off excess. Sauté chicken, turning over once, until golden and cooked through, about 8 minutes total. Transfer to a plate and keep warm, loosely covered with foil.
  • Add remaining tablespoon butter to skillet, then sauté mushrooms and shallot, stirring, 1 minute. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits, until wine is reduced by about half, 1 to 2 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add cream and simmer, stirring occasionally, until reduced by about half, about 6 minutes. Stir in any chicken juices accumulated on plate and season sauce with salt and pepper.
  • Serve chicken topped with sauce.

STUFFED CHICKEN BREASTS WITH APPLE CIDER VINEGAR SAUCE



Stuffed Chicken Breasts With Apple Cider Vinegar Sauce image

This is a much altered version of a recipe I found online a few years ago. I simplified it and it actually tastes better than the more difficult version. My family loves this recipe. My husband literally drinks the sauce. These are great for 4 or for 24. Very easy to scale up for large dinner parties.

Provided by foodandwinelover

Categories     Poultry

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons sugar
2 tablespoons cider vinegar
2 cups beef stock
7 dried apricots
1/4 cup dried cranberries
1/2 large seeded tomatoes, chopped
1/2 cup crumbled feta cheese
portion of small bag of fresh Baby Spinach
salt and pepper

Steps:

  • Heat the oven to 425 degrees.
  • For stuffing boil enough water to soak apricots and cranberries. Let soak for 15 minutes. Let apricots cool slightly and cut into small pieces and add to bowl with tomatoes and feta cheese. Season to taste with salt and pepper.
  • Using sharp knife, cut horizontal slit 3/4 way through each chicken breast. Open like a book and place on a cooking sheet. I use a cooking stone sheet with great results. Place a couple of layers of spinach on each inside side of chicken breast. No need to steam first. Place as much of the stuffing mix as you can on one side and close the breast over. I don't use string, but you can if you find it easier. I stuff as much as I can, almost to the point of overstuffing.
  • Lightly brush olive oil over breasts. Cover with foil for the first 10 mins of baking and then remove foil for last 30 mins or so. Actual time depends on breast size. I remove from oven when internal temp is 175 degrees. Cover with foil while you complete the sauce. I usually let sit covered for 10 mins or so.
  • For sauce melt 1 tbsp butter in sauce pan on medium heat. Add garlic and brown. Add the cider vinegar and boil 2 minutes. Add the sugar and beef stock and reduce temperature slightly and continue to boil until sauce is reduced to desired thickness and taste. About 10-15 mins should do it. You can dilute with additional stock if you boil down too much. Season to taste with salt and pepper. You can play around with sugar and vinegar amounts to get the flavor that is right for you.
  • You can serve breast as is or sliced. I prefer whole as I find that it tends to fall apart. Pour sauce over and serve.

Nutrition Facts : Calories 277.7, Fat 8.7, SaturatedFat 5.2, Cholesterol 92.8, Sodium 700.7, Carbohydrate 17, Fiber 1.5, Sugar 14.5, Protein 32

HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY



Ham, Cheese, And Spinach-stuffed Chicken Recipe by Tasty image

Here's what you need: large chicken breast, baby swiss cheese, provolone cheese, ham, baby spinach leaf, flour, eggs, breadcrumb, oil, salt, pepper

Provided by Camille Bergerson

Categories     Dinner

Yield 1 serving

Number Of Ingredients 11

1 breast large chicken breast
1 slice baby swiss cheese
1 slice provolone cheese
1 thin slice ham
5 leaves baby spinach leaf
½ cup flour
2 eggs, beaten
⅔ cup breadcrumb
oil, for frying
salt, to taste
pepper, to taste

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

Nutrition Facts : Calories 1713 calories, Carbohydrate 190 grams, Fat 57 grams, Fiber 10 grams, Protein 97 grams, Sugar 12 grams

STUFFED CHICKEN BREASTS WITH CIDER VINEGAR SAUCE



Stuffed Chicken Breasts with Cider Vinegar Sauce image

Categories     Chicken     Bake     Sauté     Vinegar     Dried Fruit     Raisin     Spinach     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

For cider vinegar sauce
1 tablespoon butter
3/4 cup sliced shallots
1/4 cup sugar
1/4 cup cider vinegar
2 1/2 cups chicken stock or canned low-salt broth
1 1/2 cups beef stock or canned broth
For chicken
1/2 cup dried apricots, sliced
1/4 cup raisins
6 tablespoons (3/4 stick) butter
5 mushrooms, chopped
1 cup chopped seeded peeled tomatoes
1 10-ounce package ready-to-use spinach, stemmed
6 boneless chicken breast halves with skin
Kitchen string

Steps:

  • Make sauce:
  • Melt butter in heavy medium saucepan over medium-low heat. Add shallots; sauté until beginning to brown, about 10 minutes. Add sugar. Sauté until shallots are golden brown, about 10 minutes. Increase heat to medium-high. Add vinegar; boil 2 minutes. Add both stocks; boil until liquid is reduced to 1 1/2 cups, about 25 minutes. Strain.
  • Make chicken:
  • Soak dried fruit in hot water to cover for 15 minutes. Drain.
  • Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 4 minutes. Add tomatoes and sauté until almost all liquid evaporates, about 4 minutes. Stir in fruit and sauté 2 minutes. Season with salt and pepper.
  • Steam spinach until just wilted, about 2 minutes. Cool.
  • Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast. Open as for book. Sprinkle with salt and pepper. Place thin layer of spinach over half of each breast. Top spinach with 2 tablespoons fruit mixture. Close breasts over filling. Tie with kitchen string. (Sauce and chicken can be made 1 day ahead; chill.)
  • Preheat oven to 425°F. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side. Transfer to baking sheet. Bake until chicken is cooked through, about 15 minutes.
  • Bring sauce to simmer. Remove from heat. Gradually add 4 tablespoons butter, whisking just until melted. Remove string from chicken. Cut each breast crosswise into 5 slices. Serve with sauce.

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2020-05-23 Preheat oven to 375°F at step 5. Lightly beat chicken breast with a meat mallet. Season both sides of chicken with salt and pepper, to taste. Create opening in chicken to create a pocket. Add two halves of cheese, ham and two more halved slices, tucking ingredients into the pocket. Gently secure with toothpicks.
From julieseatsandtreats.com


MARY BERRY'S STUFFED CHICKEN BREASTS | DINNER RECIPES | GOODTO
2019-10-02 Method. Preheat the oven to 190°C/375°F/gas 5. For the stuffing: Melt the butter in a small saucepan, add the onion and garlic, and cook gently over a low-medium heat, stirring occasionally, for a few mins until soft but not coloured. Turn the onion mixture into a bowl, and leave to cool slightly. Add the soft cheese to the onion mixture with the tarragon, egg yolk, …
From goodto.com


STUFFED CHICKEN BREAST RECIPES | ALLRECIPES
15 Best Stuffed Chicken Breast Recipes. Discover the top-rated stuffed chicken breast recipes that Allrecipes home cooks love to make. Mushroom Melt Stuffed Chicken. 96. "Easy to prepare, looks great, and tastes delicious!" – Sophia. Spinach Stuffed Chicken Breasts. 1858.
From allrecipes.com


STUFFING STUFFED CHICKEN BREAST - BAKE IT WITH LOVE
2021-10-02 4; Preheat and prep pan. Preheat your oven to 375°F (190°C) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.; Heat chicken broth. Heat 1 ½ cups of chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.; Mix stuffing ingredients. In a large mixing bowl, combine 6 ounces of Stove Top …
From bakeitwithlove.com


HAM AND CHEESE STUFFED CHICKEN BREASTS - FARMER JOHN
Drizzle with a little bit of extra virgin olive oil. Mix until well combined. Preheat the oven to 400 degrees. Pat the chicken breast dry and season on both sides with salt and black pepper. Make a pocket by laying a chicken breast flat on a cutting board. Place a …
From farmerjohn.com


HAM AND CHEESE STUFFED CHICKEN - I AM BAKER
2019-04-09 Add flour and salt; cook for 1 minute, stirring frequently. Pour in the warm milk in 2 batches, whisking constantly until smooth and boiling. Reduce heat to low and simmer, stirring occasionally until sauce starts to thicken. Add in spinach and cook for 1 minute, just until wilted. Add ham and 1 cup of Swiss cheese and stir well.
From iambaker.net


HAM CHEESE STUFFED CHICKEN (VIDEO) - VALENTINA'S CORNER
2018-03-19 Preheat oven to 375°F at step 5. Lightly beat chicken breast with a meat mallet so the breasts are even in thickness. Season chicken breasts with salt and pepper, to taste. Create opening in chicken breast to form a pocket. Add two halves of cheese, ham and two more halved slices, tucking ingredients into the pocket.
From valentinascorner.com


10 BEST ROLLED STUFFED CHICKEN BREAST RECIPES | YUMMLY
2022-06-11 milk, butter, chicken broth, dried cranberries, chicken breasts and 20 more Easy Stuffed Chicken Breast Erin Lives Whole pepper, garlic, chicken breasts, spinach, salt, red pepper flake and 8 more
From yummly.com


MOZZARELLA STUFFED CHICKEN - DAMN DELICIOUS
2015-10-11 Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. Season chicken with salt and pepper, to taste. Cut each breast horizontally to, but not through, the other side to create a pocket. Lift top flap of chicken pocket, arranging cheese, spinach and tomatoes.
From damndelicious.net


HAM AND CHEESE STUFFED CHICKEN - SPICY SOUTHERN KITCHEN
2018-01-09 Preheat oven to 400 degrees. Cut a horizontal slit in the side of each chicken breast to form a pocket. Spread 1 teaspoon of Dijon mustard inside each pocket and then stuff each pocket with 2 pieces of ham and 1 piece of cheese. Secure with toothpicks. Dip each chicken breast in the egg mixture, coating both sides.
From spicysouthernkitchen.com


STUFFED CHICKEN BREASTS - SPEND WITH PENNIES
Heat olive oil in an ovenproof skillet over medium high heat. Brown chicken breasts until golden, about 2-3 minutes per side. Place the skillet in the oven and bake the chicken for 18-20 minutes. While the chicken is baking, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in the flour and cook 1 minute.
From spendwithpennies.com


ITALIAN STUFFED CHICKEN ROLL-UPS - THE SEASONED MOM
2017-10-04 Preheat oven to 425F (220C). Spray a large baking sheet with cooking spray and set aside. In a shallow bowl, combine breadcrumbs, Parmesan cheese, and parsley. Pour milk into a separate bowl. Place a slice of ham and a slice of …
From theseasonedmom.com


RICOTTA-AND-HAM-STUFFED CHICKEN BREASTS RECIPE | MYRECIPES
Rinse chicken and pat dry. Cut a slit along thick edge of each breast half, forming a pocket. Open breast halves like a book and lay one slice of ham in each. Spoon 1/4 of ricotta mixture on top of each ham slice, then close chicken over filling and fasten with toothpicks. Season chicken with salt and pepper.
From myrecipes.com


HAM CHEESE STUFFED CHICKEN BREAST - THERESCIPES.INFO
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total) 1 egg white ½ cup plain dry breadcrumbs 2 teaspoons extra-virgin olive oil Directions Step 1 Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray. Step 2 Mix cheese, ham, mustard and pepper in a small bowl. Step 3
From therecipes.info


BRIE AND APPLE STUFFED CHICKEN WITH APPLE CIDER PAN SAUCE
2012-02-26 1 – 1 1/2 cup apple cider. 1 tablespoon brandy (optional) 4 ounces Brie cheese, sliced. Directions. Preheat the oven to 400F. For the apples: Heat one tablespoon of oil in a skillet over medium heat. Add the shallots and let them cook for about 30 seconds, until fragrant. Then add the diced apples.
From karistabennett.com


EASY BAKED HAM AND CHEESE STUFFED CHICKEN WITH VIDEO
2017-05-09 See recipe video for guidance. Smear 1 tsp of mustard inside each breast. Stuff with ham bundle. Fold over the top of the breast, then seal with 2 - 3 toothpicks. Sprinkle each side of chicken with salt, pepper, garlic powder and paprika. Place on baking tray, drizzle with oil and bake for 25 minutes. Serve with Sauce!
From realhousemoms.com


STUFFED HERBED CHICKEN BREASTS - THE STAY AT HOME CHEF
Instructions. Use a meat tenderizer to pound out the chicken breasts until about 1/4-inch thick. Preheat oven to 400 degrees. Lightly grease a 9x13 pan. Place a pinch of cheese in the center of each chicken breast. Top with sliced mushrooms. Finish off with another pinch of cheese. Carefully roll up the chicken so mushrooms are completely inside.
From thestayathomechef.com


STUFFED CHICKEN BREAST WITH MUSHROOM AND HAM - RECIPE30
This to die for recipe, might be your new favourite chicken meal. It’s made using flattened chicken breasts that are filled with smoked ham, butter sautéed mushrooms and grated Parmesan cheese. The chicken is then browned in butter and coated in Mozzarella cheese. It’s gently poached in chicken stock until the cheese has melted. The stock ...
From recipe30.com


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