Grilled chicken cheese with ham
Grilled chicken cheese with ham

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, grilled chicken cheese with ham. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Grilled chicken cheese with ham step by step. Add arugula and apple slices and toss to coat. Spread cream cheese mixture one side of each bread slice.

Grilled chicken cheese with ham is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Grilled chicken cheese with ham is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook grilled chicken cheese with ham using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Grilled chicken cheese with ham:
  1. Take 4 boneless skinless chicken breasts (6 oz each)
  2. Make ready 4 slices Swiss cheese (1 oz each)
  3. Prepare 4 slices deli ham (1 oz each)
  4. Make ready 2 tablespoons Dijon mustard
  5. Take 1 tablespoon Worcestershire sauce
  6. Make ready 1/2 teaspoon smoked paprika
  7. Get 4 tablespoons butter, melted
  8. Get 1/2 teaspoon salt
  9. Prepare 1/2 teaspoon pepper
  10. Get 1 lb multicolored fingerling potatoes, cut in 3/4-inch pieces
  11. Get 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

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! Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste.

Steps to make Grilled chicken cheese with ham:
  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.

Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Cooking time also depends on the thickness of the chicken breasts. Add Ham & Cheese: Top chicken breasts with a slice of cheese, then a slice of ham. Transfer chicken to a rimmed baking sheet and rub all over with oil; season lightly with salt and pepper. Top chicken with another slice of cheese, two more slices ham, and the last slice of cheese.

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