Andy Montoya
Ham and cheese stuffed chicken breasts are a delicious and protein-packed meal that is surprisingly easy to make. The chicken is stuffed with a slice of ham and cheese, seasoned, and cooked in a skillet until browned. The chicken is then finished in the oven to ensure even cooking. This dish can be served with a variety of sides, such as mashed potatoes, salad, or roasted vegetables, or rice. For a truly indulgent meal, try serving it with a lemon butter sauce or a mustard cream sauce.
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What You'll Learn
How to cut a pocket into the chicken breast
To cut a pocket into a chicken breast for stuffing, you'll need a good, sharp, thin-bladed knife. Place the chicken breast on a cutting board and press down on it with your hand to keep it steady. Insert the tip of the knife into the thickest part of the chicken breast and make a small horizontal slit, cutting about three-quarters of the way through. Be careful not to cut all the way through to the other side—the pocket should be deep and wide enough to hold the filling without it falling out during cooking. You can use your fingers to widen the pocket, but aim for a slit of around 3 inches.
If you're making ham and cheese stuffed chicken breasts, cut your cheese to be about 3 inches (7.5 cm) long and no more than 1 inch (2.5 cm) wide. Overlay the knife used to make the incision over the stuffing to judge whether it will fit. If necessary, slide the knife back in and make the pocket a little wider.
Seal the pocket with toothpicks to prevent the cheese from oozing out too much during cooking, but remember to remove them before transferring the chicken to the skillet or oven.
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How to prepare the ham and cheese filling
To make the ham and cheese filling, you will need ham, cheese, and a few other ingredients. The amount of ham and cheese you use will depend on the number of chicken breasts you are preparing and their size. As a general rule, you will need 1 or 2 slices of ham and 1 slice of cheese per chicken breast. You can use thinly sliced ham and Swiss cheese, or try provolone, mozzarella, Colby jack, or goat cheese.
Before assembling the filling, you will need to prepare the chicken breasts by cutting a pocket into each one. Lay the chicken breasts flat on a cutting board and cut a pocket parallel to the cutting board, making sure that one side remains attached. Be careful not to cut all the way through the breast.
Once you have prepared the chicken breasts, you can assemble the filling. Place 2 slices of ham onto a work surface and top with 1 slice of cheese. Roll up the ham and cheese into a tight bundle and repeat with the remaining slices. If you prefer, you can simply layer the ham and cheese without rolling them up.
Finally, stuff each chicken breast pocket with a ham and cheese bundle. You can secure the pockets with toothpicks to prevent the cheese from oozing out during cooking. If you use toothpicks, remember to remove them before serving.
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How to season the chicken
Seasoning your ham and cheese stuffed chicken breasts is a simple process that can elevate the flavours of your dish. Here is a step-by-step guide:
Prepare the Seasoning Mixture:
In a small bowl, combine your chosen spices and herbs to create a delicious seasoning mixture. A common combination includes equal parts onion powder, garlic powder, and black pepper, with a larger quantity of salt (for example, ½ teaspoon of onion powder, garlic powder, and salt, and ¼ teaspoon of pepper). You can also add other spices like paprika for a smokier flavour. If you're feeling adventurous, experiment with other herbs and spices like rosemary, thyme, or chilli powder to create a unique blend.
Stuff the Chicken:
Before seasoning the exterior, stuff each chicken breast with your desired filling. Typically, this would be a slice of ham and a slice of cheese per breast, but you can adjust the quantities based on your preferences. Remember to cut a pocket into each chicken breast, being careful not to cut all the way through, and secure the opening with toothpicks if needed.
Apply the Seasoning:
Once your chicken breasts are stuffed, it's time to season the exterior. Sprinkle the seasoning mixture generously over the chicken, ensuring an even coating on all sides. Gently pat the seasoning into the surface of the chicken to help it adhere better during cooking. You can also add a drizzle of olive oil at this stage, which will help the spices stick to the chicken and promote browning during cooking.
Cooking the Chicken:
After seasoning, follow your chosen cooking method for the stuffed chicken breasts. This could involve pan-frying, baking, or a combination of both. Cooking the chicken in a skillet before finishing it in the oven is a popular method, as it creates a beautiful golden colour and ensures even cooking throughout. Remember to remove the toothpicks before returning the chicken to the skillet or placing it in the oven.
Final Touches:
Once your chicken is cooked to the appropriate internal temperature (typically around 165°F), you can finish seasoning it with a pinch of salt and a spritz of lemon juice to brighten the flavours. Plate your chicken and consider garnishing it with fresh herbs like parsley or thyme for added aroma and presentation. Don't forget to remove the toothpicks before serving if you haven't done so already!
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How to cook the chicken
To make ham and cheese stuffed chicken breasts, you'll need to start by preparing the chicken breasts. Pick large, boneless chicken breasts, as they are easier to cut and stuff. Lay the chicken breasts flat on a cutting board and use a sharp, thin-bladed knife to cut a pocket into each breast. Be careful not to cut all the way through—cut into the thickest part, ensuring one side remains attached.
Once you have the pockets cut, it's time to stuff them. You can use a variety of cheeses, such as Swiss cheese, Gruyere cheese, mozzarella, Colby jack, or goat cheese. For the ham, you can use thinly sliced ham from the deli or leftover Christmas or Easter ham. You can also add a teaspoon of Dijon mustard inside each pocket for extra flavour. Stuff each pocket with the desired amount of ham and cheese, and secure the opening with toothpicks or skewers to prevent the cheese from oozing out.
Before cooking, you can season the chicken breasts. Mix seasonings like paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle this mixture evenly over both sides of the chicken breasts. You can also dredge the chicken in flour, dip it in beaten egg, and roll it in breadcrumbs or a seasoned panko mixture for a crispy coating.
Now, you're ready to cook the chicken. Heat oil in a large skillet over medium-high heat. You can also add butter to the skillet for extra flavour. Once the oil is hot, carefully place the stuffed chicken breasts into the skillet. Cook for approximately 2 to 5 minutes on each side until the chicken is golden brown. Transfer the skillet to the oven and bake for around 15 to 25 minutes, or until the chicken is cooked through. The chicken is done when it reaches an internal temperature of 160 to 165 degrees Fahrenheit.
Finally, remove the toothpicks or skewers and serve the chicken with your choice of sides. You can also make a simple sauce by combining heavy cream, Dijon mustard, lemon juice, and grated Parmesan cheese in a microwave-safe bowl. Microwave the ingredients until warmed and smooth, and serve the sauce poured over the stuffed chicken breasts. Enjoy your delicious ham and cheese stuffed chicken!
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How to make a sauce to accompany the dish
Ham and cheese stuffed chicken breasts are often served with a lemon butter sauce. To make this sauce, add butter and garlic to the pan and sauté for a minute, stirring frequently. Then add flour and mix vigorously. Next, add chicken broth, lemon juice, and season lightly with salt and pepper, whisking continuously. Simmer until the sauce thickens.
You can also make a mustard cream sauce to accompany the dish. This sauce can be made by adding dijon mustard to the chicken broth. Alternatively, you can add a pinch or two of cayenne pepper to the mustard sauce for some spice.
Another option is to make a creamy broth mixture by adding butter to the skillet and sautéing garlic and thyme for a minute. Then, add dijon mustard and chicken broth.
It is recommended to not put the sauce in the oven with the chicken, as this may cause it to separate. Instead, make the sauce separately and heat it up before serving.
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