Ham and Cheese Stuffed Chicken Breasts


I’m a big fan of Chicken Cordon Bleu and this is a lot like that, or at least it’s the lazy version of it.  No hammering, no rolling.  It’s a simple recipe packed with big flavor, and a family favorite.

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Use These…
  • 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)
  • Extra Virgin Olive Oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 10 – 12 sprigs of fresh rosemary
  • 2/3 cup chicken broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh herbs, such as parsley, chives or dill

Do This…
  • Pre-heat oven to 350 degrees F.

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  • 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.

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  • Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts.

 

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  • Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit.

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  • Rub both sides of the chicken breasts with olive oil and sprinkle with the salt and pepper. Throw a little crushed red pepper flakes on there if you like it spicy.
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You’ll notice I’m using a cast iron skillet instead of teflon.  My skillet’s seasoned well enough to be very non-stick.  Use what ever you’re comfortable with.

  • Heat a nonstick oven-safe skillet  with 1 Tbsp olive oil over medium-high heat until very hot, 3 to 5 minutes.

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  • Add the chicken breasts and sear both sides.

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  • Pull the chicken out of the skillet and create a bed of rosemary on the bottom.
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  • Place the chicken on top of the rosemary and cover the skillet with a loose tent of aluminum foil.

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  • Finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without hitting the ham and cheese.
  • Transfer the chicken to a cutting board and loosely cover with your tin-foil to keep the heat in.

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  • Add the chicken broth and remaining 1 tablespoon butter to the skillet. Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes.
  • Remove sauce from the heat and swirl in the butter and chopped herbs.
  • To serve, spoon the sauce over the chicken and enjoy!

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Ham and Cheese Stuffed Chicken Breasts

Use These…
  • 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)
  • Extra Virgin Olive Oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 10 – 12 sprigs of fresh rosemary
  • 2/3 cup chicken broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh herbs, such as parsley, chives or dill
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Do This…
  1. Pre-heat oven to 350 degrees F.
  2. 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.
  3. Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts.
  4. Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit.
  5. Rub both sides of the chicken breasts with olive oil and sprinkle with the salt and pepper. Throw a little crushed red pepper flakes on there if you like it spicy.
  6. Heat a nonstick oven-safe skillet  with 1 Tbsp olive oil over medium-high heat until very hot, 3 to 5 minutes.
  7. Add the chicken breasts and sear both sides.
  8. Pull the chicken out of the skillet and create a bed of rosemary on the bottom.
  9. Place the chicken on top of the rosemary and cover the skillet with a loose tent of aluminum foil.
  10. Finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without hitting the ham and cheese.
  11. Transfer the chicken to a cutting board and loosely cover with your tin-foil to keep the heat in.
  12. 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.
  13. Remove sauce from the heat and swirl in the butter and chopped herbs.
  14. To serve, spoon the sauce over the chicken and enjoy!

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