Chicken With Ham And Cheese Recipes

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CHICKEN, HAM, AND CHEESE ROLL-UPS



Chicken, Ham, and Cheese Roll-Ups image

This tasty take on Chicken Cordon Bleu is as delectable as the traditional recipe but less fussy. Round it out with couscous and peas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 8

8 thin chicken cutlets (about 1 1/2 pounds total)
Coarse salt and ground pepper
2 tablespoons honey mustard
4 slices deli ham (about 4 ounces total), halved lengthwise
12 thin slices Swiss cheese (about 4 ounces total), halved lengthwise into 24 strips
1 package (10 ounces) frozen peas
1 tablespoon butter
3/4 cup couscous

Steps:

  • Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface, and season with salt and pepper.
  • Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place, seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and chicken is opaque throughout, 6 to 10 minutes.
  • Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.

Nutrition Facts : Calories 544 g, Fat 15 g, Fiber 4 g, Protein 60 g

HAM & CHEESE CHICKEN ROLLUPS RECIPE BY TASTY



Ham & Cheese Chicken Rollups Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, ham, provolone cheese, flour, eggs, breadcrumb, broccoli floret, olive oil, salt, pepper

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

2 boneless, skinless chicken breasts
1 teaspoon salt, for chicken
¼ teaspoon pepper, for chicken
1 teaspoon garlic powder
4 slices ham
4 slices provolone cheese
1 cup flour
2 eggs, beaten
1 cup breadcrumb
3 cups broccoli floret
4 tablespoons olive oil
1 teaspoon salt
¼ teaspoon pepper

Steps:

  • Preheat oven to 400°F (200°C)
  • Cut about ¾ of the way through the chicken horizontally, making sure not to cut through the other side. Flip the chicken open and flat.
  • Lay a sheet of plastic wrap on top of the chicken and pound it flatter using a pot or a pan. Remove the plastic wrap.
  • Season with the salt, pepper, and garlic powder, rubbing the seasoning in evenly. Lay 2-3 slices of ham over the chicken, followed by 4 slices of provolone cheese.
  • Carefully roll the chicken up.
  • Transfer the flour, eggs, and breadcrumbs into 3 separate bowls.
  • Dip the chicken roll into the flour, tapping off any excess, and then into the egg, followed by the breadcrumbs. Place on a baking sheet
  • Add the broccoli to the baking sheet, mixing it with the olive oil, salt, and pepper. Make sure to save a little oil to drizzle on top of the chicken.
  • Bake for 20 minutes.
  • Slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 671 calories, Carbohydrate 70 grams, Fat 24 grams, Fiber 7 grams, Protein 41 grams, Sugar 4 grams

SUNNY'S HAM AND CHEESE STUFFED CHICKEN BREASTS (CHICKEN CORDON BLEU)



Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu) image

Provided by Sunny Anderson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

16 thin slices deli ham, chopped
8 ounces shredded Swiss cheese
4 boneless, skinless chicken breasts
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons whole-grain mustard
1 teaspoon sweet paprika
2 large eggs, whisked
3 cups panko breadcrumbs
Peanut or vegetable oil, for frying
Lemon wedges, for serving

Steps:

  • In a medium bowl, mix the ham and cheese. Gently slice a lengthwise pocket into each chicken breast. Stuff each breast with the ham and cheese mixture and secure with a skewer or a few toothpicks.
  • In a medium shallow bowl, add the flour and season with a pinch of salt and a few grinds of black pepper. In a second medium shallow bowl, add the mustard, paprika, eggs, a pinch of salt and a few grinds of pepper and whisk to combine. In the third medium shallow bowl, add the panko. Run each piece of chicken through these bowls in the order of setting them up: flour, egg then panko.
  • In a large straight-sided pan, add enough oil to just cover the bottom by about 1/4 inch. Heat on medium high and when the oil begins to swirl, add the chicken in batches, placing each piece in the oil away from you so there is less splatter. Add more oil between batches if needed. Cook until the chicken reaches an internal temperature of 160 degrees F, 10 to 15 minutes. Remove to a paper towel-lined plate and season with a pinch of salt and a tiny spritz of lemon.

CHICKEN AND HAM CASSEROLE



Chicken and Ham Casserole image

This dish made good use of my leftovers. Some chicken, ham, noodles and cheese, and you've got dinner. Try adding whatever leftovers you may have in your fridge.

Provided by NIBLETS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
½ cup cooked, cubed chicken breast meat
½ cup cooked and cubed ham
½ cup cooked wide egg noodles
¼ cup chopped celery
¼ teaspoon salt
¼ teaspoon ground black pepper
3 ounces shredded Cheddar cheese
1 teaspoon paprika

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth.
  • Remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven, sprinkle with the cheese and top with paprika, as desired. Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 24.8 g, Cholesterol 142.7 mg, Fat 33.1 g, Fiber 1.8 g, Protein 33.4 g, SaturatedFat 19.3 g, Sodium 1163.4 mg, Sugar 6.5 g

CORDON BLEU CHICKEN ROLLS



Cordon Bleu Chicken Rolls image

This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.

Provided by Michelle

Categories     World Cuisine Recipes     European     French

Yield 6

Number Of Ingredients 10

8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
¼ cup melted butter
½ cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
½ cup sour cream
1 teaspoon lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
  • Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
  • Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
  • To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 14 g, Cholesterol 162.8 mg, Fat 25.1 g, Fiber 0.6 g, Protein 50 g, SaturatedFat 13.2 g, Sodium 1079.8 mg, Sugar 1.3 g

3-INGREDIENT CHICKEN BREASTS STUFFED WITH HAM AND CHEESE



3-Ingredient Chicken Breasts Stuffed with Ham and Cheese image

You'll have your hands free for about 15 minutes while the chicken bakes in the oven-just enough time to whip up an arugula salad with a mustardy dressing.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Dinner     Chicken     Quick & Easy     Ham     Cheese

Yield 4 servings

Number Of Ingredients 6

4 large boneless, skinless chicken breasts (about 2 pounds)
Freshly ground black pepper
4 ounces thinly sliced Black Forest ham
4 ounces thinly sliced Gruyère cheese
1 tablespoon olive oil
Kosher salt

Steps:

  • Preheat oven to 400°F. Using a sharp knife, make an incision on thinner long side of chicken breast, cutting parallel through the breast but not all the way through. Season inside of chicken with pepper and stuff each with 1 oz. ham and 1 oz. cheese.
  • Transfer chicken to a rimmed baking sheet and rub all over with oil; season lightly with salt and pepper. Roast chicken until an instant-read thermometer inserted into thickest part of breast registers 165°F, 12-15 minutes. Let cool slightly before slicing.

CHICKEN AND HAM CASSEROLE



Chicken and Ham Casserole image

I found this recipe in the nursing mothers association cookbook. I have been giving this to my family once a month and they look forward to it. While it might not be the most glamerous dish. Its really yummy and my kids love it

Provided by AussieGal Tracey

Categories     One Dish Meal

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 12

30 g butter
1 onion, chopped
4 teaspoons flour
1/2 teaspoon white pepper
1 teaspoon salt
1/4 teaspoon paprika
1 1/2 cups milk
1/2 cup cream
2 1/2 cups cooked chicken, and chopped
125 g ham, chopped (or bacon)
1 cup breadcrumbs, to top
1 cup cheese, grated to top

Steps:

  • Melt butter and saute onions until soft. Sift flour and seasonings into the mixture and cook for 1 minute.
  • Add milk and cream.
  • Stir until the sauce thickens.
  • Cook 2 minutes.
  • Fold chicken and ham (or bacon) and turn into a greased casserole dish.
  • Top with bread crumbs and cheese.
  • Bake at 190 degrees c until top is golden brown.
  • When making this meal for my family, I usually double it.

Nutrition Facts : Calories 780, Fat 41.6, SaturatedFat 21.8, Cholesterol 198.1, Sodium 2256, Carbohydrate 42.9, Fiber 2.4, Sugar 3.9, Protein 56.6

CORDON BLEU SCHNITZEL



Cordon Bleu Schnitzel image

An easier and healthier version of a famous dish: chicken cordon bleu baked in the oven, still crunchy and oozing with cheese, yet less fussy to make.

Provided by Adina

Categories     Poultry

Time 45m

Number Of Ingredients 11

4 small boneless skinless chicken breasts (about 150 g/ 5.3 oz each)
2 large and thin cheese slices (or more depending on their size (See note))
2 large and thin cooked ham slices (or more depending on their size)
fine sea salt and pepper
3 tablespoons vegetable oil
½ teaspoon sweet paprika powder
2 tablespoons all-purpose flour
2 eggs
zest from ½ organic lemon
some nutmeg
about 100 g/ 3.5 oz/ 1 cup dried breadcrumbs (or more, if necessary)

Steps:

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Cut the chicken breasts across in half. Slice each half in the middle, but make sure that the meat still holds together at one side. Open up the breast, place it between two sheets of plastic foil and tenderize it very gently with a meat mallet or a heavy pan.
  • Slice the ham and the cheese slices into smaller slices, large enough to fit into the chicken breast, but slightly smaller than the pieces of meat. Place 1 slice of cheese and 1 of ham on the lower part of each meat piece, fold the upper meat piece over and press lightly so that they hold together. Sprinkle with salt and pepper on both sides.
  • Mix the oil and the sweet paprika powder in a small bowl. Line a baking tray with parchment paper and brush it with the oil mixture.
  • Place the flour on a large plate. Lightly beat the eggs in a shallow bowl. Add the lemon zest and some nutmeg. Place the breadcrumbs on another large plate.
  • Coat the chicken in flour and shake carefully to remove the excess flour.
  • Dip in the eggs and coat in breadcrumbs, pressing slightly.
  • Place on the prepared baking tray. Brush lightly with some of the oil mixture, reserve the rest of the oil for later.
  • Bake for a total time of 15 minutes or until the chicken is cooked through, turning halfway through. After turning, brush the chicken very lightly with the leftover paprika oil and finish baking.
  • Serve immediately as suggested above.

Nutrition Facts : ServingSize 2 cordon bleu pieces, Calories 591 kcal, Carbohydrate 22 g, Protein 64 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 256 mg, Sodium 1017 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 17 g

HAM AND CHEESE STUFFED CHICKEN BREASTS



Ham and Cheese Stuffed Chicken Breasts image

There's no reason weeknight dinners can't be elegant as well as easy, and this recipe is proof of that. Adding the herbs at the very end keeps them a nice bright green for serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

Four 8- to 10-ounce boneless skinless chicken breast halves
2 tablespoons Dijon mustard
4 slices deli ham, each slice halved (about 3 ounces)
4 thin slices provolone (about 2 1/2 ounces)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup chicken broth
1 tablespoon unsalted butter
1 tablespoon chopped fresh herbs, such as parsley, chives or dill
1 1/4 pounds red-skinned potatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Insert a paring knife into the thickest part of each chicken breast to make a 3-inch-long pocket down the side, cutting in about halfway. Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts. Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit. Rub both sides of the chicken breasts with the olive oil and sprinkle with the salt and pepper.
  • Heat a nonstick skillet over medium-high heat until very hot, 3 to 5 minutes. Add the chicken breasts and cook until golden brown and just cooked through, 6 to 8 minutes per side depending on the thickness of the chicken; reduce the heat to medium if the chicken becomes too dark towards the end of the cooking time. Cover the skillet with a lid or a piece of aluminum foil during the last 3 minutes of cooking time to finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without stuffing.
  • Transfer the chicken to 4 plates or a cutting board and add the chicken broth and remaining 1 tablespoon mustard to the skillet. Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes. Remove from the heat and swirl in the butter and chopped herbs.
  • Depending on the size of the breasts, either put 1chicken breast on each of 4 plates or slice all the breasts and divide among 6 plates. Spoon the sauce over the chicken and serve with Crispy Sliced Roasted Potatoes on the side.
  • Serving suggestion: Crispy Sliced Roasted Potatoes, recipe follows.
  • Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
  • Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

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