![]() ![]() Instead of just seasoning the chicken, you’ll dredge it. If you want to turn this recipe into a more traditional Chicken Cordon Bleu recipe, all you have to do is add 1 cup of panko breadcrumbs to the seasoning mix. EASY HAM & CHEESE STUFFED CHICKEN VARIATIONS When reheating, I recommend heating the chicken slowly and steadily so it doesn’t dry out or become tough. You can reheat it in the microwave until warmed through or in the oven at 325 degrees F until it reaches an internal temperature of 165 degrees F. Ham & Cheese Stuffed Chicken leftovers can be stored in an airtight container in the fridge for 3-4 days. You can add an extra tablespoon of lemon juice to the sauce if you prefer a tangier sauce.You can use 1 or 2 slices of ham inside each chicken breast, depending on the thickness of the slice.Putting mustard inside the chicken breast to bake is optional, but I think it gives it a richer flavor and moistens the chicken.You tuck the bundles in when you fold the chicken back around the ham & cheese bundle. If it’s easier for you to butterfly the chicken breasts open, that’s okay to do instead of just cutting a pocket.Serve the mustard cream sauce poured over the top of the stuffed chicken breasts, and enjoy! TIPS FOR SUCCESS STEP FIVE: Take the chicken out of the oven. Microwave the ingredients in two 30-second intervals, stirring in between, until the sauce is warmed and smooth. Add the heavy cream, Dijon mustard, lemon juice, and grated parmesan into a microwave-safe bowl. STEP FOUR: Make the mustard cream sauce when the chicken is almost done. Place the ham and cheese stuffed chicken breasts onto a baking tray, drizzle them with two teaspoons of olive oil, and bake them for 25 minutes. Sprinkle the seasoning evenly over both sides of each chicken breast. STEP THREE: In a small dish, mix the paprika, garlic powder, salt, and pepper. Prepare two ham and cheese rolls by laying the ham slices onto a clean surface, topping them with a slice of Swiss cheese, and rolling them into a tight bundle. STEP ONE: Start by preheating the oven to 390 degrees F. HOW TO MAKE EASY HAM & CHEESE STUFFED CHICKEN Mustard Cream Sauce: This simple sauce consists of heavy cream, Dijon mustard, lemon juice, freshly grated parmesan, salt, and pepper and comes together in the microwave. Seasoning: Season the outside of each stuffed chicken breast with a mixture of paprika, garlic powder, salt, and pepper. I think Swiss cheese melts the best without running out of the sides. You can use a different cheese if you prefer. I like to use thinly sliced ham, so I use two slices and a slice of Swiss cheese per breast. Stuffing: You’ll stuff each breast with rolled ham slices, Swiss cheese, and a smear of Dijon mustard for flavor. You can double the recipe if you’re cooking for a family of four. I love to serve this with a side salad with balsamic or Italian dressing, but it would also pair wonderfully with a side of pasta.Chicken: This recipe calls for two boneless, skinless chicken breasts. It’s so simple! The Italian seasoned chicken is stuffed with a flavor mixture of ricotta cheese, basil, parsley, mozzarella cheese and egg, and it’s topped with your favorite pasta sauce and melty mozzarella cheese. You’ll just slice the breasts almost in half to create a top and bottom, open them up, and spread the filling on one side. Don’t be intimidated by stuffing the chicken, it only takes a few minutes. This Ricotta Stuffed Chicken Bake is a quick, easy, and delicious Italian dish your whole family is sure to love. ![]()
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