Time: 1 hour 20 min.
Complexity: easily
Servings: 4 - 6

"Sunday dinner can be both sophisticated and easy to make, and this recipe proves it," say the chefs at Food Network Kitchen about these stuffed chicken breasts with ham and cheese. This dish will be your go-to when you need to impress your in-laws or unexpected guests: they'll never guess the filling is made with cold meats and cheese.

Ingredients:

• 4 (225-280 g each) boneless, skinless chicken breast halves
• 4 slices (about 85g) sliced ​​ham (cut each slice in half, if desired)
• 4 thin slices provolone cheese (about 70 g)
• 2 tablespoons Dijon mustard
• 1 tbsp. l. olive oil
• 1/2 tsp coarse salt
• 1/4 tsp ground black pepper
• 2/3 cup chicken broth
• 1 tbsp (15 g) butter
• 1 tbsp chopped fresh herbs, such as parsley, chives, or dill
• Serving suggestion: with crispy baked potato wedges, see recipe below

Crispy Baked Potatoes:

• 600 g red-skinned potatoes
• 2 tbsp. l. olive oil
• 3/4 tsp coarse salt
• 1/4 tsp ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, ham, provolone cheese, red potatoes, Dijon mustard, chives, dill, parsley

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Preparation:

Step 1
• Using a paring knife, make an 8-cm-long slit along one side of the thickest part of the chicken breast, cutting about halfway through. Rub the inside of all four breasts with a tablespoon of mustard.
  
  Place 2 halves of ham and 1 slice of provolone cheese into each "pocket," folding them so they fit completely. Rub both sides of the breasts with olive oil and sprinkle with salt and pepper.
Step 2
• Heat a grill pan over medium-high heat for 3-5 minutes. Add the chicken breasts and cook until golden brown and cooked through, 6-8 minutes per side, depending on the thickness of the chicken. If the chicken begins to burn toward the end of the cooking time, reduce the heat to medium.
  
  Cover the pan with a lid or a piece of aluminum foil 3 minutes before the end of cooking to ensure the chicken is cooked through and reaches an internal temperature of 160°F (71°C). Check the temperature with a meat thermometer in the thickest part of the breast, where there is no stuffing.
Step 3
• Transfer the chicken to 4 plates or a cutting board, and pour the chicken broth and the remaining tablespoon of Dijon mustard into the skillet. Cook, stirring, over medium-high heat until the sauce has reduced by half, 3-4 minutes. Remove from the heat and stir in the butter and chopped herbs.
  
  Depending on the size of your chicken breasts, either place 1 breast on each of four plates or slice them and divide among 6 plates. Pour the sauce over the chicken and serve with crispy baked potato wedges.
Step 4
• Crispy Baked Potatoes:
  
  Place a rimmed baking sheet in the center of the oven and preheat to 220°C.
  
  Slice the potatoes thinly, about 0.5 cm thick, and toss with butter, salt, and pepper. Carefully place the slices in a single layer on a preheated baking sheet and bake for 30-35 minutes until golden brown and crispy, turning the slices occasionally with a metal spatula to distribute them evenly.

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