Baked stuffed chicken breast recipes12/8/2023 You can add an extra tablespoon of lemon juice to the sauce if you prefer a tangier sauce.You can use 1 or 2 slices of ham inside each chicken breast, depending on the thickness of the slice.Putting mustard inside the chicken breast to bake is optional, but I think it gives it a richer flavor and moistens the chicken.You tuck the bundles in when you fold the chicken back around the ham & cheese bundle. If it’s easier for you to butterfly the chicken breasts open, that’s okay to do instead of just cutting a pocket.Serve the mustard cream sauce poured over the top of the stuffed chicken breasts, and enjoy! TIPS FOR SUCCESS STEP FIVE: Take the chicken out of the oven. Microwave the ingredients in two 30-second intervals, stirring in between, until the sauce is warmed and smooth. Add the heavy cream, Dijon mustard, lemon juice, and grated parmesan into a microwave-safe bowl. STEP FOUR: Make the mustard cream sauce when the chicken is almost done. Place the ham and cheese stuffed chicken breasts onto a baking tray, drizzle them with two teaspoons of olive oil, and bake them for 25 minutes. Sprinkle the seasoning evenly over both sides of each chicken breast. STEP THREE: In a small dish, mix the paprika, garlic powder, salt, and pepper. Prepare two ham and cheese rolls by laying the ham slices onto a clean surface, topping them with a slice of Swiss cheese, and rolling them into a tight bundle. STEP ONE: Start by preheating the oven to 390 degrees F. HOW TO MAKE EASY HAM & CHEESE STUFFED CHICKEN Mustard Cream Sauce: This simple sauce consists of heavy cream, Dijon mustard, lemon juice, freshly grated parmesan, salt, and pepper and comes together in the microwave. Seasoning: Season the outside of each stuffed chicken breast with a mixture of paprika, garlic powder, salt, and pepper. I think Swiss cheese melts the best without running out of the sides. You can use a different cheese if you prefer. I like to use thinly sliced ham, so I use two slices and a slice of Swiss cheese per breast. Stuffing: You’ll stuff each breast with rolled ham slices, Swiss cheese, and a smear of Dijon mustard for flavor. You can double the recipe if you’re cooking for a family of four. Chicken: This recipe calls for two boneless, skinless chicken breasts.
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