Chicken Breasts Stuffed With Ham and Cheese!!! | Min Yx Games Chicken Breasts Stuffed With Ham and Cheese!!! | Min Yx Games
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Chicken Breasts Stuffed With Ham and Cheese!!!

Ham Cheese Stuffed Chicken Breast in Sauce ~ Tender, Moist Stuffed Chicken Breast with Ham & Cheese. Then Covered in a Lemon Butter Sauce for a Quick, Easy Dinner Recipe!

Love this recipe for Ham Cheese Stuffed Chicken Breast in Sauce in a creamy butter and lemon sauce. I love the unusual combination of the buttery lemon sauce with the chicken breast stuffed with ham and cheese. Once baked, the chicken becomes so tender, juicy and flavorful. A few other stuffed chicken breast recipes are Cheesy Bacon Kale Stuffed Chicken and Roasted Red Pepper & Kale Stuffed Chicken Breasts!

Chicken recipes are sometimes hard to add that WOW factor to them when preparing and serving. This recipe is one that has a, “WOW, I cannot wait to try this” effect. It looks so appetizing and delicious when serving. The best part is when you try the recipe and it truly is what you expected – AMAZING! This recipe will become a new family favorite and will be added to your favorite recipes on your Pinterest board. Serve it with a healthy side dish like Roasted Cauliflower!

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:



1 lb chicken breast, cutlets pounded very thin
4 ounces lean boiled ham, sliced thin ( 4 slices)
4 ounces lowfat swiss cheese, sliced thin ( 4 slices)
cooking spray
1 cup fresh mushrooms, sliced
1 large shallot, finely minced
1/2 cup white wine
1/4 cup fat-free low-sodium chicken broth
1 teaspoon dried tarragon
salt and pepper



Cut pounded chicken into 8 thin cutlets. Lay out 4 cutlets; top each with 1 slice of ham and 1 slice of cheese, and then top with a second cutlet.
Coat a large nonstick skillet with cooking spray and saute layered chicken-ham-cheese over medium-high heat, carefully turning once, for 8-10 minutes, until golden and cooked through. Remove to a plate and keep warm.
Respray pan and saute mushrooms and shallot over medium-high heat, stirring for 3 minutes. Add wine to deglaze pan, stirring to scrape up any brown bits, until it’s reduced by half.
Add chicken broth and tarragon and simmer for 2 minutes. Stir in any chicken juices that have accumulated on plate and add salt and pepper to taste.

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