Grilled chicken cheese with ham. Easy, delicious and a creap lunch to make! Tomato Soup & Grilled Cheese Sandwich. Soup and a sandwich is the ultimate comfort food, especially when the sandwich is a grilled cheese.
This recipe includes an easy cream sauce to boot.
This is the best Chicken Cordon Bleu recipe!
Chicken stuffed with ham and Swiss cheese.
You can have Grilled chicken cheese with ham using 11 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Grilled chicken cheese with ham
- You need of boneless skinless chicken breasts (6 oz each).
- It's of Swiss cheese (1 oz each).
- You need of deli ham (1 oz each).
- Prepare of Dijon mustard.
- It's of Worcestershire sauce.
- It's of smoked paprika.
- You need of butter, melted.
- You need of salt.
- You need of pepper.
- It's of multicolored fingerling potatoes, cut in 3/4-inch pieces.
- It's of chopped fresh Italian (flat-leaf) parsley leaves.
I hope you enjoy it as much as I have. Whereas most party-friendly ideas for grilled cheese involve shrinking everyone's favorite sandwich down to finger food, we're heading in the opposite direction with this recipe. Time to up your grilling game! We start with grilled asparagus rafts brushed with BUSH'S® Bourbon and Brown Sugar Grillin' Beans® sauce.
Grilled chicken cheese with ham step by step
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
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. The grilled chicken HAS to be boneless, skinless chicken breasts because Curtis cannot deal with bones. 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.