Ham and Cheese Stuffed Chicken

Name: Ham and Cheese Stuffed Chicken
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 stuffed chicken breasts
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 1 cup (245 g) whole milk; 2 cups (60 g) fresh spinach; 2 cups (270 g) diced deli ham; 1 ½ cups (169.5 g) Swiss cheese; 4 boneless skinless chicken breasts; 2 teaspoons garlic powder; 1 teaspoon paprika; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoons extra virgin olive oil; 1 tablespoon butter

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
36 mins
Servings
4 stuffed chicken breasts
Calories
804 kcal
Course
Main Course, Dinner

Ham and Cheese Stuffed Chicken

Iris Hanson

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Ham and Cheese Stuffed Chicken is chicken breasts stuffed with ham, fresh spinach, and Swiss cheese, then pan-fried to perfection for a delicious meal any night of the week. It will be a new family favorite for all ages, for sure!

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Ingredients

Servings

Filling

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 cup (245 g) whole milk, room temperature, divided
2 cups (60 g) fresh spinach
2 cups (270 g) diced deli ham
1 ½ cups (169.5 g) Swiss cheese, shredded

Chicken

4 boneless skinless chicken breasts, about 2 pounds
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
1 tablespoon butter

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Instructions

Filling

To a medium saucepan over medium heat, add butter. Once melted, add flour, salt, and pepper. Cook for 1 minute, stirring frequently.
Pour in ½ cup of milk, whisking constantly. Then, pour in the remaining ½ cup milk, continuing to whisk constantly until smooth and boiling.
Reduce heat to low, bringing the mixture to a simmer. Continue to simmer, stirring occasionally, until the sauce starts to thicken (1-2 minutes).
Add spinach. Cook for a minute, or until the spinach is wilted.
Add ham and shredded cheese. Stir well. Remove from heat and set aside.

Chicken

Pat chicken dry with a paper towel and butterfly each chicken breast. To butterfly, place a chicken breast on a cutting board. With your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through. Repeat with the remaining chicken breasts.
Season butterflied chicken on both sides with garlic powder, paprika, salt, and pepper.
Add a heaping ½ cup of filling into the center of each butterflied chicken. (Depending on the size of each chicken breast, there may be leftover filling. Serve that on the side as extra filling.)
Fold the chicken closed and use a toothpick (or more as needed) to secure the two sides together.
To a large skillet over medium heat, add oil and butter. Once the oil is hot and the butter is melted, add stuffed chicken. (Depending on the size of your chicken breasts and skillet, you may have to work in batches.) Cook for 7-8 minutes per side, or until the chicken reaches an internal temperature of 165°F.
Let the stuffed chicken rest for about 5 minutes before serving.