Recipe: Tasty Grilled chicken cheese with ham

Grilled chicken cheese with ham. Chicken breast stuffed with ham and cheese in a lemon butter sauce. Soup and a sandwich is the ultimate comfort food, especially when the sandwich is a grilled cheese. We've added some ham for heartiness and extra flavor.

A great grilled cheese sandwich starts with the best cheese for the purpose so see the best varieties to use for comfort food or gourmet creations. A grilled cheese sandwich can be simple, using just bread, butter, and one cheese. Or, it can be a bit fancier—think blue cheese with apples and smoked. You can cook Grilled chicken cheese with ham using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Grilled chicken cheese with ham

1. It's 4 of boneless skinless chicken breasts (6 oz each).
2. It's 4 slices of Swiss cheese (1 oz each).
3. It's 4 slices of deli ham (1 oz each).
4. It's 2 tablespoons of Dijon mustard.
5. You need 1 tablespoon of Worcestershire sauce.
6. You need 1/2 teaspoon of smoked paprika.
7. You need 4 tablespoons of butter, melted.
8. Prepare 1/2 teaspoon of salt.
9. Prepare 1/2 teaspoon of pepper.
10. It's 1 lb of multicolored fingerling potatoes, cut in 3/4-inch pieces.
11. You need 2 tablespoons of chopped fresh Italian (flat-leaf) parsley leaves.

Time to up your grilling game! We start with grilled asparagus rafts brushed with BUSH'S® Bourbon and Brown Sugar Grillin' Beans® sauce. Then comes the star of the show: stuffed chicken with serrano ham and manchego cheese. They're generously seasoned with salt and pepper, basted with.

Grilled chicken cheese with ham instructions

1. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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..

Encore: Grilled Chicken Paillard with Shaved Fennel Salad. Stuff each breast with the ham and cheese mixture and secure with a skewer or a few toothpicks. In a medium shallow bowl, add the flour and season with a pinch of salt and a few grinds of black pepper. Transfer the flour, eggs, and breadcrumbs. The cream cheese and horseradish spread acts as the glue in this piled-high sandwich.

Subscribe to receive free email updates: