SAUTEED CHICKEN BREAST WITH HAM & CHEESE
Make and share this Sauteed Chicken Breast with Ham & Cheese recipe from Food.com.
Provided by Merlot
Categories Poultry
Time 37m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken breast halves in half.
- Heat oil& margarine in a skillet until hot.
- Combine the flour& pepper and coat the chicken.
- Cook chicken until brown, about 4 minutes on each side.
- Arrange in ungreased baking dish.
- Top with ham slices and sprinkle with mushrooms and cheese Pour reserved mushroom liquid into skillet.
- Cook over medium heat, about 30 seconds, stirring occasionally.
- Stir in wine and cook 30 seconds more.
- Pour over cheese.
- Cook uncovered in a 400 degree oven until cheese is melted, about 8 minutes.
Nutrition Facts : Calories 271.6, Fat 17.5, SaturatedFat 3.9, Cholesterol 44.4, Sodium 426.3, Carbohydrate 8.9, Fiber 0.4, Sugar 0.4, Protein 17.4
SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
- Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
- Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
SAUTEED CHICKEN BREASTS STUFFED WITH CHEESE AND HAM
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
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.
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.
BREADED CHICKEN WITH HAM 'N' CHEESE
"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
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.
CORDON BLEU CHICKEN ROLLS
This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.
Provided by Michelle
Categories World Cuisine Recipes European French
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
- Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
- Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
- To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 14 g, Cholesterol 162.8 mg, Fat 25.1 g, Fiber 0.6 g, Protein 50 g, SaturatedFat 13.2 g, Sodium 1079.8 mg, Sugar 1.3 g
HAM & CHEESE CHICKEN ROLLUPS RECIPE BY TASTY
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
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
SAUTéED CHICKEN BREASTS WITH COUNTRY HAM AND SAGE SAUCE
Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach) as well as cheddar garlic grits.
Provided by Susan McCreight Lindeborg
Categories Gourmet Chicken Ham Sage Dinner Milk/Cream
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make the sauce:
- In a heavy saucepan, cook the butter and the flour over moderately low heat, whisking, for 3 minutes, whisk in the stock, and bring the mixture to a boil. Add the mushrooms, the garlic, and the bouquet garni and simmer the mixture, skimming the froth, for 25 minutes. Strain the mixture through a sieve into another heavy saucepan, stir in the ham, the sage, and the cream, and simmer the sauce until it is reduced to 3 cups. Add the pepper and salt to taste and keep the sauce warm, covered.
- To assemble:
- Preheat the oven to 200ºF. In a large skillet, heat 2 tablespoons of the oil and 1 tablespoon of the butter over moderately hight heat until the foam subsides. White the fat is heating, pat 4 of the chicken breast halves dry, season one side of each breast with the pepper and salt to taste and, in the fat, brown the 4 breasts, seasoned sides down, for 1 minute. Reduce the heat to moderately low and cook the chicken for 3 minutes more on each side, or until it is cooked through. Transfer the cooked chicken to a baking pan and keep it warm in the oven. Wipe the skillet clean with paper towels and cook the remaining chicken breasts, patted dry and seasoned, in the remaining oil and butter in 2 batches in the same manner. Serve the chicken with the sauce and grits.
PAN-SEARED CHICKEN BREASTS WITH SHALLOTS
Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.
Provided by Amy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
- Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g
More about "sauteed chicken breast with ham cheese recipes"
HAM AND CHEESE STUFFED CHICKEN - FUSS FREE FLAVOURS
From fussfreeflavours.com
SAUTEED CHICKEN BREAST WITH HAM AND CHEESE RECIPE - GENIUS …
From mastercook.com
RECIPE SAUTEED CHICKEN BREASTS STUFFED WITH CHEESE AND HAM
From youtube.com
PAN-FRIED CHICKEN-AND-HAM PARMESAN RECIPE | SOUTHERN LIVING
From southernliving.com
10 BEST SAUTEED BONELESS CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
SAUTEED CHICKEN BREASTS STUFFED WITH CHEESE AND HAM RECIPE ...
From crecipe.com
SAUTEED CHICKEN BREASTS STUFFED WITH CHEESE AND HAM RECIPE ... RECIPE
From crecipe.com
CHICKEN WITH HAM AND CHEESE RECIPE | GOOD FOOD
From goodfood.com.au
HAM AND CHEESE CHICKEN BAKE - JULIA'S ALBUM
From juliasalbum.com
HAM-&-CHEESE-STUFFED CHICKEN BREASTS RECIPE | EATINGWELL
From eatingwell.com
CHICKEN BREASTS WITH LEEKS & PARMESAN CHEESE (RECIPE)
From thespruceeats.com
CHICKEN BREAST STUFFED WITH HAM, CHEESE & MUSHROOMS RECIPE
OUR FAVORITE SAUTéED CHICKEN BREAST RECIPES | MARTHA STEWART
From marthastewart.com
SAUTEED CHICKEN BREAST WITH HAM & CHEESE RECIPE - TEXTCOOK
From textcook.com
SAUTEED CHICKEN BREASTS STUFFED WITH CHEESE AND HAM …
From friendseat.com
CHICKEN BREASTS STUFFED WITH HAM, SPINACH AND CHEESE
From thymeforcookingkitchen.com
SAUTEED CHICKEN BREASTS STUFFED WITH CHEESE AND HAM ... RECIPE
From crecipe.com
HAM AND CHEESE STUFFED CHICKEN BREASTS RECIPE - FOOD NEWS
From foodnewsnews.com
HAM CHEESE STUFFED CHICKEN (VIDEO) - VALENTINA'S CORNER
From valentinascorner.com
SAUTEED BREASTS/CHEESE&HAM ****** – NANA'S RECIPES
From recipes.connorbowen.com
CHICKEN BREAST AND CHEESE RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SAUTéED CHICKEN BREASTS RECIPE | MYRECIPES
From myrecipes.com
EASY BAKED HAM AND CHEESE STUFFED CHICKEN WITH VIDEO
From realhousemoms.com
SAUTEED CHICKEN BREASTS STUFFED WITH CHEESE AND HAM - LUNCH …
From fooddiez.com
RECIPES/SAUTEED-CHICKEN-BREASTS-STUFFED-WITH-CHEESE-AND-HAM …
From github.com
HAM CHEESE STUFFED CHICKEN BREAST - JULIE'S EATS & TREATS
From julieseatsandtreats.com
STUFFED CHICKEN BREAST CHEESE MUSHROOMS - THERESCIPES.INFO
From therecipes.info
SAUTEED CHICKEN BREASTS STUFFED WITH CHEESE AND HAM
From mealplannerpro.com
SAUTEED CHICKEN BREASTS STUFFED WITH CHEESE AND HAM - LUNCH …
From fooddiez.com
CHICKEN BREASTS STUFFED WITH HAM AND CHEESE - SUSAN RECIPES
From susanrecipe.com
SAUTEED CHICKEN BREAST WITH HAM AND CHEESE RECIPE - YOUTUBE
From youtube.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
Related Search