Ham and Cheese Stuffed Chicken
Ham and Cheese Stuffed Chicken with Mustard Cream Sauce has the taste of Chicken Cordon Bleu and it makes an impressive and delicious meal, but it's not at all difficult to make.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 4 boneless, skinless chicken breasts
- 4 teaspoons Dijon Mustard
- 8 thin slices deli ham
- 4 thin slices swiss cheese
- salt and pepper
- 1 egg beaten together with 1 tablespoon water
- 1 heaping cup dry bread crumbs
- 1 tablespoon butter
- 1 tablespoon Vegetable or olive oil
Mustard Cream Sauce
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly grated Parmesan cheese
Preheat oven to 400 degrees.
Cut a horizontal slit in the side of each chicken breast to form a pocket.
Spread 1 teaspoon of Dijon mustard inside each pocket and then stuff each pocket with 2 pieces of ham and 1 piece of cheese. Secure with toothpicks.
Dip each chicken breast in the egg mixture, coating both sides.
Press bread crumbs into both sides of each chicken breast.
Heat oil and butter in a large oven-proof skillet over medium-high heat. If you don't have an oven-proof skillet, use any skillet that you have, but you will need to transfer chicken to a baking dish before placing in the oven.
Once hot, add chicken to pan. Cook about 2 minutes, or until golden brown on the bottom. Flip each piece of chicken over and then place skillet in the oven.
Bake for 20 to 22 minutes or until cooked all the way through.
To make sauce, combine all ingredients in a microwave-safe bowl and microwave until warm.