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Easy Ham & Cheese Stuffed Chicken
Ham & Cheese Stuffed Chicken with mustard cream sauce is a delicious recipe that tastes like Cordon Bleu but is about 5 times faster to make!
Servings: 2
Calories: 535 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 slices ham (see note)
- 2 pieces Swiss cheese or other cheese of choice (see note)
- 2 boneless skinless chicken breasts
- 2 teaspoons Dijon mustard (optional)
- ¾ teaspoon paprika
- ½ teaspoon garlic powder
- salt and pepper
- 2 teaspoons olive oil
Mustard Cream Sauce
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon Parmesan Cheese finely grated
- salt and pepper
Instructions
- Preheat your oven to 390 degrees F.
- Place the 2 slices of ham onto a work surface, top with 1 piece of Swiss cheese, and roll up into a tight bundle. Repeat with the remaining ham and cheese.
- Cut a pocket into the side of each chicken breast, taking care not to cut all the way through. (See the recipe video below for guidance.)
- Smear 1 teaspoon of mustard inside each breast. Then stuff each chicken pocket with the ham bundle. Fold the breast to close the pocket, and seal it with 2 - 3 toothpicks.
- Sprinkle each side of the chicken with salt, pepper, garlic powder, and paprika. Place the chicken onto a baking sheet, drizzle with oil, and bake for 25 minutes.
- When the chicken is almost done, make the sauce. Place the cream, Dijon, lemon juice, and Parmesan in a microwave-proof bowl. Mix until smooth. Microwave for two 30-second intervals on high, stirring between, until warmed through and smooth. Season with salt and pepper to taste.
- Remove the chicken from the oven and serve warm with sauce poured over the top.
Cup of Yum
Notes
- I use 4 thin slices of ham that are about 5-inches wide. I use 2 per breast because they are so thin. Just use as much as you can stuff into the chicken!
- As with ham, use as much cheese as can fit into a bundle that will fit inside the chicken breast pocket. I use Swiss Cheese because I like how it melts yet still holds its form, rather than melting out of the chicken when it bakes.
Nutrition Information
Calories
535kcal
(27%)
Carbohydrates
4g
(1%)
Protein
40g
(80%)
Fat
40g
(62%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.01g
Cholesterol
177mg
(59%)
Sodium
1656mg
(69%)
Potassium
702mg
(20%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1320IU
(26%)
Vitamin C
5mg
(6%)
Calcium
103mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 535
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 4g | 1% |
| Protein | 40g | 80% |
| Fat | 40g | 62% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 177mg | 59% |
| Sodium | 1656mg | 69% |
| Potassium | 702mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1320IU | 26% |
| Vitamin C | 5mg | 6% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.