Easy Ham And Cheese Stuffed Chicken Breast Recipe | Sip Bite Go
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...
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Entree, Main Dish
Cuisine: Italian
Keyword: ham and cheese stuffed chicken breast, stuffed chicken breast, stuffed chicken recipes
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.