Best 2 Grilled Ham And Swiss Stuffed Chicken Breasts Recipes
If you're looking for a quick and easy weeknight dinner that's packed with flavor, look no further than this grilled ham and Swiss stuffed chicken breasts recipe. This dish features juicy chicken breasts stuffed with melty Swiss cheese, savory ham, and a flavorful breadcrumb mixture. The chicken is then grilled to perfection and served with a tangy honey mustard sauce. This recipe also includes instructions for making a delicious side of roasted vegetables, perfect for a complete and satisfying meal. Whether you're a seasoned home cook or a beginner in the kitchen, you'll love this easy-to-follow recipe that delivers a restaurant-quality meal in no time.
Here are our top 2 tried and tested recipes!
GRILLED HAM- AND SWISS-STUFFED CHICKEN BREASTS
Grill a favorite combo, ham and cheese rolled up inside another favorite--chicken breasts!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
- Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers. Sprinkle with seasoned salt and pepper.
- Reserve 1/4 cup of the dressing. Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center. Serve chicken rolls with reserved dressing.
Nutrition Facts : Calories 325, Carbohydrate 4 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 680 mg
GRILLED HAM- AND SWISS-STUFFED CHICKEN BREASTS
Grill a favorite combo, ham and cheese rolled up inside another favorite--chicken breasts! Kraft Foods, It is hard to believe this recipe could not be found on Recipezaar site. It is very good.
Provided by flgolfgirl
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
- Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers. Sprinkle with seasoned salt and pepper.
- Reserve 1/4 cup of the dressing. Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center. Serve chicken rolls with reserved dressing.
Nutrition Facts : Calories 236.5, Fat 9.2, SaturatedFat 5.4, Cholesterol 94.2, Sodium 130.5, Carbohydrate 1.6, Sugar 0.4, Protein 34.8
Tips:
- Choose boneless, skinless chicken breasts: This will make it easier to stuff and cook the chicken evenly.
- Use a sharp knife to butterfly the chicken breasts: This will create a pocket for the stuffing.
- Pound the chicken breasts to an even thickness: This will help them cook evenly.
- Season the chicken breasts with salt, pepper, and garlic powder: This will add flavor to the chicken.
- Use a variety of stuffings: The sky's the limit when it comes to stuffing for grilled ham and swiss stuffed chicken breasts. Some popular options include spinach and feta, mushrooms and onions, and broccoli and cheese.
- Wrap the chicken breasts in bacon: This will add flavor and help keep the chicken moist during grilling.
- Grill the chicken breasts over medium heat: This will help prevent the chicken from drying out.
- Cook the chicken breasts until they reach an internal temperature of 165 degrees Fahrenheit: This will ensure that the chicken is cooked through.
Conclusion:
Grilled ham and swiss stuffed chicken breasts are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple tips, you can create a dish that is sure to impress your family and friends. So next time you're looking for a new way to cook chicken, give this recipe a try.
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