Grilled chicken cheese with ham. In a medium bowl, mix the ham and cheese. Gently slice a lengthwise pocket into each chicken breast. Soup and a sandwich is the ultimate comfort food, especially when the sandwich is a grilled cheese.
A great grilled cheese sandwich starts with the best cheese for the purpose so see the best varieties to use for comfort food or gourmet creations. A grilled cheese sandwich can be simple, using just bread, butter, and one cheese. Or, it can be a bit fancier—think blue cheese with apples and smoked. 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).
- Prepare of deli ham (1 oz each).
- Prepare of Dijon mustard.
- You need of Worcestershire sauce.
- You need of smoked paprika.
- It’s of butter, melted.
- You need of salt.
- You need of pepper.
- It’s of multicolored fingerling potatoes, cut in 3/4-inch pieces.
- Prepare of chopped fresh Italian (flat-leaf) parsley leaves.
Chicken breast stuffed with ham and cheese in a lemon butter sauce. The grilled chicken HAS to be boneless, skinless chicken breasts because Curtis cannot deal with bones. We had leftover chicken and were planning on making grilled cheese sandwiches (I don't think I have ever told you how obsessed we are with grilled cheeses) and Curtis suggested we. Time to up your grilling game!
Grilled chicken cheese with ham step by step
- Heat gas or charcoal grill. Cut 4 (18×12-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..
We start with grilled asparagus rafts brushed with BUSH'S® Bourbon and Brown Sugar Grillin' Beans® sauce. 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. Grilled cheese sandwich with slices of ham, a fried egg, baby spinach, and gruyere cheese on rye bread. Trying to think of fun things to make with our Easter ham leftovers, my mind kept playing an ear worm from Dr.