How to Prepare Ultimate Grilled chicken cheese with ham

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, grilled chicken cheese with ham. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Grilled chicken cheese with ham is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Grilled chicken cheese with ham is something that I have loved my entire life. They’re nice and they look wonderful.

I made the grilled cheese with ham recipe for my family for breakfast. It was very easy to make and very tasty. Wheat bread would be a good stand-in for the white bread in this modified ham-and-cheese sandwich. A creamy spread of sour cream, Dijon mustard, and Parmesan cheese adds lots of flavor.

To begin with this particular recipe, we must prepare a few ingredients. You can cook grilled chicken cheese with ham using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Grilled chicken cheese with ham:

1. Make ready boneless skinless chicken breasts (6 oz each)
2. Make ready Swiss cheese (1 oz each)
3. Get deli ham (1 oz each)
4. Make ready Dijon mustard
5. Make ready Worcestershire sauce
6. Take smoked paprika
7. Get butter, melted
8. Prepare salt
9. Get pepper
10. Prepare multicolored fingerling potatoes, cut in 3/4-inch pieces
11. Take chopped fresh Italian (flat-leaf) parsley leaves

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Steps to make Grilled chicken cheese with ham:

1. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. For each breast, cut 1 slice of cheese in half, and add to pocket; cut 1 slice ham in half, and add to pocket. Secure with toothpicks. In small bowl, mix 1 tablespoon of the mustard, the Worcestershire sauce and smoked paprika. Brush chicken breasts with Dijon mixture.
3. In medium bowl, mix remaining 1 tablespoon mustard, the melted butter, salt and pepper. Add potatoes, and toss to coat. Place chicken on center of each sheet of foil. Spoon potato mixture equally around each chicken breast.
4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
5. Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 9 to 11 minutes longer or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with parsley.
6. To make in oven, place packs on cookie sheet. Bake at 375°F 30 to 35 minutes or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F); garnish with parsley.
7. NOTES - - To make the pockets in the chicken breasts, use a small paring knife for better control. - Make sure all the filling stays inside, where it belongs. Stuff cheese in pocket before adding ham so the ham blocks the exit.

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