Stuffed Chicken Breast With Roast Beef and Cheese
Looking for easy stuffed chicken breast recipes? This Italian style ham and cheese stuffed chicken breast is an easy weeknight dinner. It's an easy and delicious chicken dish! Let's cook…
Why is this baked stuffed chicken breast so good?
- It's super easy to love this recipe!
- Baked chicken with ham and cheese is a very tasty flavor combination.
- You can meal prep the chicken in advance then put it together quickly for dinner.
- Includes a video for beginners (scroll to bottom of page).
- Leftovers make great sandwiches.
Ingredients
This recipe makes juicy, tender chicken breast. Here's what you need for the stuffed chicken breast ingredients.
For stuffing chicken breasts
- Boneless skinless chicken breasts
- Deli style ham slices
- Provolone cheese slices (or mozzarella, cheddar, swiss, fontina)
- Seasonings: dried Italian seasonings, garlic powder, salt, pepper
- Fresh basil
For cooking stuffed chicken breast with sauce
- To sear: Olive oil, butter
- Veggies: onion, red pepper, garlic
- For the sauce: flour, chicken broth, heavy cream, lemon juice
For serving
- Basil leaves
- Lemon slices
- Parmesan cheese
How to make stuffed chicken breast
It's pretty easy to sear then bake the stuffed chicken, but first you'll learn my tricks for exactly how to stuff chicken breast so they cook perfectly.
How to stuff chicken breast with ham and cheese
- Prepare chicken breasts by laying them flat on a cutting board, and butterfly slicing them ¾ of the way through the center with a sharp knife. Make sure to leave ¼ connected on the edge so it makes a pocket when you stuff chicken breast later.
- After cutting a pocket in the chicken, leave it butterflied (open) on the cutting board, and add a piece of plastic wrap on top. Beat chicken breast flat with a mallet or rolling pin or something similar, so it is about 1 inch thick.
- To the center of each open chicken breast, add a layer of cheese, then ham, then cheese again. Add 3 fresh basil leaves to each center of stuffed chicken. Fold chicken over to close the pocket and secure with 3 toothpicks along the edges.
- In a small bowl, mix together the Italian seasonings with the garlic powder, salt, and pepper. Sprinkle each side of the chicken with the spice blend.
How to sear and bake stuffed chicken breast with sauce
- Preheat the oven to 375°F.
- First, sear the stuffed chicken. Add 1 tbsp olive oil to a cast iron skillet on medium-high heat. Once the skillet is hot, add stuffed chicken breast and cook for 3 minutes on each side. Use tongs to hold the chicken on its edge, so you can lightly brown the edges (about 30-60 seconds each). Chicken will not be cooked through yet, but move it to a plate after searing it, while you make the sauce.
- To make the sauce, use the same cast iron skillet. Turn the heat down to medium and add 1 tbsp olive oil, diced onion and red pepper. Stir regularly for 3 minutes so the vegetables don't burn, then add garlic. Sauté for 1 minute, stirring constantly.
- Add flour and stir constantly for 30 seconds, until incorporated. Turn off the heat of the burner. Then whisk chicken broth, heavy cream, and lemon juice into the skillet for about 1 minute.
- Push vegetables to the outside of the pan and add stuffed chicken breast back to the center of the skillet. If the liquid in the pan is running low, add ¼ cup water. Use a large spoon to baste sauce on top of stuffed chicken. Then cover the pan with foil, transfer ham stuffed chicken to the preheated oven and bake for 15-20 minutes at 375°F, or until the internal temperature of chicken reaches a safe 165 degrees as measured with a meat thermometer.
- Serve stuffed chicken breasts (toothpicks removed) right from the pan if desired with a garnish of fresh basil, lemon wedges, and a sprinkle of parmesan cheese.
Also see this recipe for air fryer chicken breast.
More stuffed chicken recipes to try
- Cream cheese stuffed chicken. Add 1-2 tbsp of cream cheese to stuffed chicken in place of the provolone cheese in the center.
- Air fryer stuffed chicken. It's so easy to make air fryer chicken breast. Adjust the time and temperature for an air fryer recipe version and cook at 375-400 degrees F for about 15 minutes, or until the chicken reaches a safe 165 degrees F.
- Vegetable stuffed chicken. Try stuffing boneless skinless chicken breasts with sun dried tomatoes and sauteed spinach. Don't forget to add some cheese, too so it all sticks together.
- Use this chicken breast simmered in enchilada sauce recipe as inspiration.
Related: Does parmesan cheese go bad?
Side dish ideas
- Air fryer chicken wings
- Potato recipes
- Stuffed shells
- Sautéed onions and peppers
- White sauce
- Baked chicken wings
- Sautéed mushrooms
- Spinach pesto pasta
- Make ahead Mexican salad
- Best Caprese salad
- Creamy pesto pasta salad
- Roasted cherry tomatoes
- Focaccia bread
- Sausage stuffing
- See all side dishes
Why I wrote this recipe
Chicken dinners are always a family favorite meal. And so are sauteed onions and peppers (we can't get enough of them). SO since I had a little deli ham meat left in the fridge, I started experimenting with my favorite ways to stuff ham and cheese in chicken breast.
Once I nailed the details, it was time to find a tasty sauce to go with stuffed chicken. I like this creamy peppercorn sauce for steaks, and wanted to make something similar for this chicken recipe. So then the sauce recipe was born, with some flavors adjusted along the way until I reached perfection.
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about making chicken stuffed with ham and cheese. It's a really satisfying recipe, I think you'll love it.
To get my latest and greatest recipes before they're shared on the site, connect with me on Instagram @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection.
For stuffing chicken breasts
- 2 chicken breasts boneless skinless
- 4 slices ham deli style
- 8 slices provolone cheese halved (or mozzarella, cheddar, swiss, fontina)
- ½ tsp Italian seasonings
- ¼ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp pepper black
- 6 leaves basil fresh
For cooking stuffed chicken breast with sauce
- 2 tbsp olive oil divided
- 4 tbsp butter salted
- ½ cup onion diced
- ½ cup red pepper diced
- 1 tbsp garlic minced
- tsp flour all-purpose
- ½ cup chicken broth
- cup heavy cream
- ½ medium lemon juiced
For serving
- Basil leaves
- ½ lemon sliced in wedges
- ¼ cup parmesan cheese
How to stuff chicken breast with ham and cheese
-
Prepare chicken breasts by laying them flat on a cutting board, and slicing them ¾ of the way through the center with a sharp knife. Make sure to leave ¼ connected on the edge so it makes a pocket when you stuff chicken breast later.
-
After cutting a pocket in the chicken, leave it butterflied (open) on the cutting board, and add a piece of plastic wrap on top. Beat chicken breast flat with a mallet or rolling pin or something similar, so it is about 1 inch thick.
-
To the center of each open chicken breast, add a layer of cheese, then ham, then cheese again. Add 3 fresh basil leaves to each center of stuffed chicken. Fold chicken over to close the pocket and secure with 3 toothpicks along the edges.
-
In a small bowl, mix together the Italian seasonings with the garlic powder, salt, and pepper. Sprinkle each side of the chicken with the spice blend.
How to sear and bake stuffed chicken breast with sauce
-
Preheat the oven to 375°F.
-
First, sear the stuffed chicken. Add 1 tbsp olive oil to a cast iron skillet on medium-high heat. Once the skillet is hot, add stuffed chicken breast and cook for 3 minutes on each side. Use tongs to hold the chicken on its edge, so you can lightly brown the edges (about 30-60 seconds each). Chicken will not be cooked through yet, but move it to a plate after searing it, while you make the sauce.
-
To make the sauce, use the same cast iron skillet. Turn the heat down to medium and add 1 tbsp olive oil, diced onion and red pepper. Stir regularly for 3 minutes so the vegetables don't burn, then add garlic. Sauté for 1 minute, stirring constantly.
-
Add flour and stir constantly for 30 seconds, until incorporated. Turn off the heat of the burner. Then whisk chicken broth, heavy cream, and lemon juice into the skillet for about 1 minute.
-
Push vegetables to the outside of the pan and add stuffed chicken breast back to the center of the skillet. If the liquid in the pan is running low, add ¼ cup water. Use a large spoon to baste sauce on top of stuffed chicken. Then cover the pan with foil, transfer ham stuffed chicken to the preheated oven and bake for 15-20 minutes at 375°F, or until the internal temperature of chicken reaches a safe 165 degrees as measured with a meat thermometer.
-
Serve stuffed chicken breasts (toothpicks removed) right from the pan if desired with a garnish of fresh basil, lemon wedges, and a sprinkle of parmesan cheese.
Calories: 1089 kcal | Carbohydrates: 15 g | Protein: 86 g | Fat: 76 g | Saturated Fat: 36 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 29 g | Trans Fat: 1 g | Cholesterol: 301 mg | Sodium: 2504 mg | Potassium: 1410 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 2787 IU | Vitamin C: 87 mg | Calcium: 792 mg | Iron: 3 mg
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