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.
STUFFED CHICKEN BREAST WRAPPED IN PARMA HAM STUFFING
Make and share this Stuffed Chicken Breast Wrapped in Parma Ham Stuffing recipe from Food.com.
Provided by Norahs Girl
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the soft cheese, pine nuts and chopped basil.
- Season lightly with salt and freshly ground pepper.
- Place in a piping bag and keep aside.
- Remove the small fillet from each breast and keep aside.
- Use a knife to make a cut lengthwise down the center of each breast to form a pocket.
- Pipe an equal amount of filling into to each pocket.
- Keep aside.
- Spread the plastic film in front of you and place a slice of Parma ham on it.
- Place a second slice of ham so that it is slightly overlapping the first slice, then place a chicken breast on the slice of ham.
- Lift the film to help wrap the breast in the ham.
- Remove the film, brush the chicken breast with olive oil, wrap loosely in foil.
- Repeat to wrap the other breasts.
- Heat a roasting tray in a 190 C preheated oven.
- Place the chicken breast parcels on it and roast for 15-20 minutes or until cooked.
- In the meantime, prepare the sauce.
- Place the cream into a saucepan and reduce add seasoning.
- Blend in a liquidizer until smooth.
- Add the snipped chives.
- Remove the foil from the chicken breasts and arrange them on plates.
- Pour the sauce over the chicken, garnish with basil leaves and serve.
Nutrition Facts : Calories 606.7, Fat 40.1, SaturatedFat 17.6, Cholesterol 233.8, Sodium 477.1, Carbohydrate 4.1, Fiber 0.2, Sugar 0.2, Protein 55.8
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