Ham And Peanut Stuffed Chicken Breasts With Cider Sauce Recipes

CHICKEN BREASTS STUFFED WITH HAM AND CHEESE

Steps:

• Cut pounded chicken into 8 thin cutlets. Lay out 4 cutlets; top each with 1 slice of ham and 1 slice of cheese, and then top with a second cutlet.
• Coat a large nonstick skillet with cooking spray and saute layered chicken-ham-cheese over medium-high heat, carefully turning once, for 8-10 minutes, until golden and cooked through. Remove to a plate and keep warm.
• Respray pan and saute mushrooms and shallot over medium-high heat, stirring for 3 minutes. Add wine to deglaze pan, stirring to scrape up any brown bits, until it's reduced by half.
• Add chicken broth and tarragon and simmer for 2 minutes. Stir in any chicken juices that have accumulated on plate and add salt and pepper to taste.

CORDON BLEU CHICKEN ROLLS

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.

HAM-AND-PEANUT-STUFFED CHICKEN BREASTS WITH CIDER SAUCE

Steps:

• To make the stuffing, process the nuts in a food processor or blender until they are finely ground. Add the butter and process until smooth. Add the cream, bread crumbs, salt, pepper, nutmeg and cayenne and process until well combined.
• To prepare the chicken breasts, place each breast half between sheets of wax paper and flatten with a mallet, the flat side of a cleaver or a rolling pin to a thickness of about half an inch. Place the breasts smooth side down on a work surface and discard the wax paper. Lay one slice of ham on each breast half. Spread approximately three teaspoons of stuffing on top of the ham. Beginning with the narrowest end of the breast, roll up into a neat, plump shape, tucking the edges in. Secure with toothpicks.
• Strew the onions, carrot and apple in a baking dish large enough so that the rolled breasts fit snugly. Place the breasts on top of the vegetables. In a saucepan, melt four tablespoons of the butter and brush some of it on the breasts. Bake uncovered in the center of a preheated 375-degree oven for 10 minutes. Baste with butter and bake 10 minutes more. Turn the breasts over, baste and bake another 10 minutes. While the chicken cooks, boil the cider and vinegar in a saucepan over high heat until reduced to six tablespoons. Set aside. Transfer the chicken breasts to a warm platter and cover with foil.
• Transfer the onions, carrot, apple and any juices from the baking pan to a food processor. Add the cider reduction and puree until it is smooth. Press through a sieve set over a medium saucepan, reheat over low heat and whisk in the remaining tablespoon of butter. Keep warm.
• To prepare the garnish, heat the butter in a large, heavy skillet. Dredge one side of each apple slice in sugar and place sugared side down in the hot butter. Cook over medium-high heat for four to five minutes or until deep golden brown. Sprinkle the remaining sugar on the apples, turn over and brown the other side.
• Add any juices that have collected from the chicken to the sauce; reheat sauce if necessary. To serve, cut each chicken breast into one-quarter- to one-third-inch slices; discard toothpicks. Divide the sauce evenly among four plates, place slices on top of sauce in an overlapping pattern and garnish with two or three apple slices. Pass remaining sauce separately.

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

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.

HAM AND SWISS STUFFED CHICKEN BREAST WITH MUSTARD SAUCE

Steps:

• Hold sharp knife parallel to cutting board and along one long side of chicken breast; cut almost in half, leaving breast attached at one side. Open breast so it lies flat; cover with plastic wrap. Using the flat side of a meat mallet, lightly pound to 1/4-in. thickness. Remove plastic wrap and sprinkle with salt and pepper to taste., Cut slice of cheese in half. Wrap each half in one slice of ham, folding ham over cheese to fully surround cheese. Place one ham bundle on each chicken breast. Tuck the narrow end of the chicken in towards the center for even cooking. Fold the chicken breast over the ham bundle. Sprinkle thyme over the top of each chicken breast., Put stuffed chicken breasts into a Medium or Large Ziploc® Zip 'n Steam™ Bag, with the thickest part of the chicken toward the outer edges of the bag. Seal bag and place in microwave., Cook on full power for 5 to 5-1/2 minutes or until a meat thermometer reads 170°. If needed, continue microwaving at 30-second intervals until chicken tests done. Allow bag to stand 1 minute before handling. Meanwhile, for mustard sauce combine all ingredients in a small bowl., Carefully open bag. Use spatula to remove chicken from bag. Serve with mustard sauce.

GRILLED CHICKEN BREASTS STUFFED WITH HAM AND SAGA BLUE

Steps:

• Insert a sharp paring knife into the thicker end of each chicken breast half and cut a lengthwise pocket carefully, making it as wide as possible without puncturing the sides. Wrap each stick of Saga Blue in a ham slice, enclosing it, insert the packages in the chicken pockets, and seal each opening well with a wooden pick. In a small saucepan bring the Worcestershire sauce and the lemon juice just to a simmer, remove the pan from the heat, and swirl in the butter. Grill the chicken, seasoned with salt and pepper, on an oiled rack set about 6 inches over glowing coals, basting it frequently with the sauce, for 12 minutes on each side. (Do not baste the chicken during the last 2 minutes of grilling, and discard any unused sauce.)

CREAM CHEESE STUFFED CHICKEN WRAPPED IN PARMA HAM

Steps:

• Pre heat oven to 200°C. Cook the shallot and garlic with a little oil and pinch of salt before adding the lemon zest. Remove from heat and leave to cool.
• Add the mixed herbs to the cream cheese. Season and mix with the cooled shallot and garlic.
• Prepare the chicken by removing the mini fillet on the underside if the breast. Cut a small pocket in the thickest part of the breast and fill with half the cream cheese mixture. Seal the breast with the mini fillet and repeat this step for the second chicken breast.
• Lay the Parma Ham out and set the chicken on it. Wrap the Ham around the chicken as tightly as possible, securing with a cocktail stick if needed.
• Lay the parcels on a baking sheet and cook in the pre heated oven for about 20 minutes. Allow to rest for a few minutes before serving.

HAM AND CHEESE STUFFED CHICKEN BREASTS

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.

HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• 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).
• Enjoy!
• Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams