Grilled chicken cheese with ham. This grilled chicken is jazzed up with a creamy goat cheese sauce and roasted red pepper puree. The combination is both stunning and delicious!. Add the parsley, goat cheese, salt and pepper, and garlic herb seasoning, if using.
Add Ham & Cheese: Top chicken breasts with a slice of cheese, then a slice of ham.
Add arugula and apple slices and toss to coat.
Spread cream cheese mixture one side of each bread slice.
You can cook Grilled chicken cheese with ham using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of Grilled chicken cheese with ham
- Prepare 4 of boneless skinless chicken breasts (6 oz each).
- You need 4 slices of Swiss cheese (1 oz each).
- It's 4 slices of deli ham (1 oz each).
- You need 2 tablespoons of Dijon mustard.
- It's 1 tablespoon of Worcestershire sauce.
- You need 1/2 teaspoon of smoked paprika.
- It's 4 tablespoons of butter, melted.
- You need 1/2 teaspoon of salt.
- It's 1/2 teaspoon of pepper.
- Prepare 1 lb of multicolored fingerling potatoes, cut in 3/4-inch pieces.
- Prepare 2 tablespoons of chopped fresh Italian (flat-leaf) parsley leaves.
Top four of the spread slices with ham, chicken, and apple and arugula mixture; add remaining bread slices, spread side down. Cover tightly and refrigerate until it's time to grill. Serve the chicken breasts with wild rice and fresh asparagus spears. Sometimes chicken recipes are hard to add that WOW factor to them, but this Ham and Cheese Stuffed Chicken Breast does not have that problem.
Grilled chicken cheese with ham instructions
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray..
- In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. For each breast, cut 1 slice of cheese in half, and add to pocket; cut 1 slice ham in half, and add to pocket. Secure with toothpicks. In small bowl, mix 1 tablespoon of the mustard, the Worcestershire sauce and smoked paprika. Brush chicken breasts with Dijon mixture..
- In medium bowl, mix remaining 1 tablespoon mustard, the melted butter, salt and pepper. Add potatoes, and toss to coat. Place chicken on center of each sheet of foil. Spoon potato mixture equally around each chicken breast..
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal..
- Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 9 to 11 minutes longer or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with parsley..
- To make in oven, place packs on cookie sheet. Bake at 375°F 30 to 35 minutes or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F); garnish with parsley..
- NOTES To make the pockets in the chicken breasts, use a small paring knife for better control. Make sure all the filling stays inside, where it belongs. Stuff cheese in pocket before adding ham so the ham blocks the exit..
Maybe it's that buttery lemon sauce that it's topped with! This chicken dish is so tender, juicy and flavorful! The best part is when you try the recipe and it truly is what you expected - AMAZING! Back to the grill: Place each stuffed chicken breast back on the grill. Brush the glaze over each chicken breast, flipping after a couple minutes and brushing more glaze on the other side.
