Stuffed chicken with cheese and ham is one delicious meal, maybe the most popular dish in Dominican Republic. Traditionally, it’s made with chicken breast but I’ve found that using thawed frozen chicken thighs gives you a juicier result and really brings out the flavor. I also added some cumin but you can leave it out if you prefer. Serve this easy to make dish with rice and beans.
Ham, Cheese, And Spinach-stuffed Chicken
for 1 serving
- 1 breast large chicken breast
- 1 slice baby swiss cheese
- 1 slice provolone cheese
- 1 thin slice ham
- 5 leaves baby spinach leaf
- ½ cup flour(60 g)
- 2 eggs, beaten
- ⅔ cup breadcrumb(75 g)
- oil, for frying
- salt, to taste
- pepper, to taste
- Cut a pocket into the side of the chicken breast.
- Season chicken with salt and pepper.
- Stack the two cheeses and spinach on top of the ham and roll up tightly.
- Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
- Place the flour, eggs, and bread crumbs into 3 separate bowls.
- Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
- Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
- Fry the chicken until golden brown on both sides.
- Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
- Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams
This delicious Ham and Cheese Stuffed Chicken simply must make your post-holiday menu. It is a great way to use up leftover ham and it tastes like a gourmet meal! Perfectly seasoned chicken, butterflied and stuffed with diced ham, melty swiss cheese, and fresh chopped spinach! If you are looking for a simple and amazing recipe for your next Holiday Honey Baked Ham, look no further!
Ham and Cheese Stuffed Chicken
I can’t tell you how many times I have stood in front of the fridge after a big get-together and wondered, “What am I going to do with all of this leftover ham?!?” Enter Ham and Cheese Stuffed Chicken!
We love stuffed chicken recipes around here, if you are like us, make sure to check out mushroom stuffed chicken and Jalapeno Popper Stuffed Chicken! This recipe came up after we made ham and cheese pastry puffs. The filling was so delicious we just had to try it stuffed inside of the chicken as well. This recipe converts your left-over ham problem into a gourmet solution.
Ham and Cheese Stuffed Chicken Recipe
To make this ham and cheese stuffed chicken recipe, you will likely need a few ingredients that probably don’t have a permanent spot in your refrigerator. So, some planning ahead is required but certainly not difficult. When I made this recipe, I actually DID happen to have most items on hand. So, it is not entirely out of the question. For some reason, spinach usually ends up in the compost pile here. By the time I get around to cooking it all, it has turned. However, that was not the case in this scenario!
How to Make a Ham and Cheese Stuffed Chicken
This recipe is relatively straightforward, however, there are a few key steps along the way
Prepare the Ham and Cheese Mixture
Start by creating your roux. This will be the thickening agent in this recipe. Melt the butter completely and then add in the flour and salt. Whisk to combine and cook for 1-2 minutes (be careful not to burn). Pour in the warm milk in 2 batches, whisking constantly until smooth and boiling. Reduce the heat down to low and then simmer, stirring occasionally until the sauce starts to thicken. Add in the spinach, stir it up until it starts to wilt. Add in the cheese and ham. Mix everything well until the cheese is fully melted and then set this aside.
To butterfly the chicken put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. You are essentially doubling the size of the chicken breast without cutting it in two. Another method is to use a meat mallet and flatten the chicken breast. Both work, you should be working towards about a 1/4 inch in thickness.
Assemble Stuffed Chicken
Grab your butterflied chicken. Add a healthy dollop of the Ham and Cheese mixture directly in the center of the chicken breast. I like to add some freshly grated swiss right on the top. Next, fold the chicken closed and secure with a toothpick. Add butter and oil to your already hot frying pan and once that starts to sizzle, add the chicken. You will cook for 5-6 minutes per side.
Please note, this is just a guideline. Cooking chicken is different based on how big and how thick the chicken is, as well as how hot your pan gets. A skillet will have a more even temperature, but most frying pans have hot spots and that can affect cooking time too. Your best bet is to insert a meat thermometer into the thickest part of the chicken and look for a temperature of 165°F. Then you will know for sure the chicken is safe to eat.
HAM AND CHEESE STUFFED CHICKEN
This delicious Ham and Cheese Stuffed Chicken simply must make your post-holiday menu. It is a great way to use up leftover ham and it tastes like a gourmet meal! Perfectly seasoned chicken, butterflied and stuffed with diced ham, melty swiss cheese, and fresh chopped spinach!
KEYWORD: HAM AND CHEESE STUFFED CHICKEN
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk, room temperature
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups cooked ham, diced
- 2 cups fresh spinach
- 1 ½ cup Swiss cheese, grated and divided
- 4 boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 teaspoons garlic powder
- 1 teaspoons paprika
- Melt butter over medium heat in a saucepan.
- Add flour and salt; cook for 1 minute, stirring frequently.
- Pour in the warm milk in 2 batches, whisking constantly until smooth and boiling.
- Reduce heat to low and simmer, stirring occasionally until sauce starts to thicken.
- Add in spinach and cook for 1 minute, just until wilted.
- Add ham and 1 cup of Swiss cheese and stir well. Set aside.
- Wash, dry, and butterfly chicken breasts. (To butterfly put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.)
- Season chicken on both sides with garlic powder, paprika, salt, and pepper.
- Add 1-2 tablespoons of the filling into the center of the butterflied chicken.
- Close the chicken and secure with a toothpick.
- In a skillet, over medium heat, add oil and butter and cook until it starts to sizzle.
- Add chicken to skillet and cook 5-6 minutes on each side, or until it reaches an internal temperature of 165°F.
- Top with remaining grated swiss cheese.
HAM AND CHEESE STUFFED CHICKEN BREASTS
Ham and Cheese Stuffed Chicken Breasts are a delectable meal to make on the grill for a hearty family meal and delicious enough for entertaining.
Chicken breasts are stuffed with ham, cheese, bell peppers and onions and then grilled with hardwood smoke. Top it all off with a savory cheese sauce and serve over rice for an unforgettable dinner.
INGREDIENTS FOR HAM AND CHEESE STUFFED CHICKEN BREASTS:
- Whole Boneless Chicken Breasts
- Diced Bell Peppers
- Diced Onions
- Kosher Salt
- Black Pepper
- Diced Ham
- Shredded Cheddar Cheese
- Olive Oil
- Everything Bagel Seasonings
FOR THE CHEESE SAUCE:
- Diced Onions
- Diced Bell Peppers
- Minced Garlic
- All Purpose Flour
- Kosher Salt
- Whole Milk
- Cream Cheese
- Shredded Cheddar Cheese
HOW TO GRILL HAM AND CHEESE STUFFED CHICKEN BREASTS:
- Using a sharp knife, cut a slit in the center of each chicken breast lengthwise, about 2- 3 inches wide, depending on the size of the chicken, creating a pocket for the filling. This is a little more difficult than slicing the breasts in half but it will keep the filling in while cooking.
- Mix diced bell peppers, diced onions, diced ham, shredded cheese, salt and pepper together in a bowl.
- Press the filling into the pocket of each chicken breast.
- Place chicken on a sheet pan and spray or brush with olive oil. Sprinkle with salt and everything bagel seasoning.
- Grill over indirect fire with pecan chunks or hickory for smoke flavor with the grill lid closed.
Cook for 25 – 30 minutes or until the top of the chicken breasts reach 165° using a digital meat thermometer.
- Remove from grill and rest 5 minutes before slicing.
- While the chicken is cooking, prepare the cheese sauce. Melt butter in a skillet or heavy pan over medium heat. Cook diced onions, bell peppers and garlic until vegetables are softened, about 10 minutes.
- Whisk in flour and salt, cooking about 2 minutes.
- Add milk and cream cheese. Whisk until cream cheese is melted.
- Lower to simmer and mix in shredded cheddar cheese.
- Remove from heat and keep warm until ready to serve.
- Drizzle chicken breasts with a bit of the cheese sauce.
- Move chicken to a cutting board and slice with a sharp knife.
- Serve with additional cheese sauce and cooked rice if desired.
HOW TO STORE AND REHEAT:
- Store leftover stuffed chicken in the refrigerator in an airtight container up to 3 days.
- Reheat sliced chicken in a skillet coated in olive oil, over medium heat. Turn chicken slices after a few minutes to heat through.