“Sunday dinner can be both sophisticated and easy to cooking, and this recipe is proof of that, ”they say Food Network Kitchen’s Chef’s Stuffed Chicken Breasts with ham and cheese. This dish will be your lifesaver if you need to impress your husband’s parents or unexpected guests: they would never guess that as начинки используется нарезка и сыр. 
Time: one hour. 20 minutes. Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 (225-280 gr.) Halves of chicken breasts without skin and bones
- 4 slices (about 85 g.) Sliced ham (cut each slice in half, optional)
- 4 thin slices of provolone cheese (about 70 gr.)
- 2 tbsp. l Dijon mustard
- 1 tbsp. l olive oil
- 1/2 tsp coarse salt
- 1/4 tsp ground black pepper
- 2/3 Art. chicken broth
- 1 tbsp. l (15 gr.) Butter
- 1 tbsp. l chopped fresh herbs, such as parsley, chives or dill
- Serving option: with crispy slices of baked potatoes, see recipe below
Crispy Baked Potato:
- 600 gr potato with red peel
- 2 tbsp. l olive oil
- 3/4 tsp coarse salt
- 1/4 tsp ground black pepper
Recipes with similar ingredients: chicken breast, ham, cheese provolone, red potatoes, Dijon mustard, chives, dill, parsley
Recipe preparation:
- Make a fruit knife in the thickest part of the chicken breast 8 cm long incision along one side, cutting it deeper about half. Rub all four breasts inside the dining room a spoonful of mustard. In each “pocket” put 2 halves of a slice ham and 1 slice of provolone cheese, stacking them so that they entered completely there. Rub both sides of the breasts with olive oil and sprinkle with salt and pepper.
- On a moderate heat, heat the grill pan for 3-5 minutes Put the chicken breasts and fry until golden brown and ready, 6-8 minutes. with each hand, depending on the thickness of the chicken. If by the end of the roasting the meat starts to burn, reduce heat to medium. Cover the pan a lid or piece of aluminum foil in 3 minutes. until graduation preparations, so that the chicken is completely fried, and internal the temperature reached 71 ° C. Check the temperature of the culinary thermometer in the thickest part of the breast where there is no filling.
- Transfer the chicken to 4 plates or a cutting board, and in add chicken stock and the remaining tablespoon to the pan Dijon mustard. Cook, stirring, over medium-high heat, until the sauce is half full, 3-4 min. Remove from heat, add butter and chopped greens. Depending on size chicken breasts, or put 1 breast on each of the four plates, or cut them and place on 6 plates. Pour chicken sauce and serve with crispy slices of baked potatoes in as a side dish.
- Crispy baked картофель:Поставьте противень сsides to the center of the oven and heat it to 220 ° C. Cut potatoes thin slices, approximately 0.5 cm thick, and mix with oil, salt and pepper. Gently lay the pieces on the preheated baking sheet in one layer and bake them for 30-35 minutes. before golden color and crisp, periodically turning slices with a metal spatula and distributing them so that they evenly baked.
