Chicken, Ham & Swiss Cheese Bake Ingredients youll need: 8 thin slices smoked ham 4 thick sliced Swiss cheese paprika, garlic salt & black pepper 4 [6-8] boneless skinless chicken breasts 2 Tbsp butter For the sauce: 1 pint heavy whipping cream 3 Tbsp Dijon mustard 2 Tbsp fresh lemon juice 1/2 tsp garlic powder 1/2 tsp tarragon 1/2 tsp ground white pepper 1/2 tsp salt 1/2 tsp onion powder Topping: 2 cups shredded Swiss cheese 1 1/2 cups crushed Swiss cheese crackers 1 Tbsp butter, melted Directions: Preheat the oven to 350°F. Spray a 9 x 13 inch baking dish with cooking spray. Set aside. To prepare the filling, take two pieces of ham and one piece of cheese per chicken breast. Roll the cheese between the two pieces and chill. Slice through the middle and butterfly each piece of chicken being careful not to cut all the way through. Season each side with paprika, garlic salt and black pepper to your taste. [tip: By butterflying the chicken, were creating a pocket to hold the ham-cheese roll-up in place.] In a stove top pan over medium high heat, melt 2 tablespoons of butter. Brown the seasoned chicken on the top side only then remove to a platter. [Tip: This step adds another layer of flavor.] Fold each of the chicken breasts over the chilled ham and cheese roll ups. Place into the prepared baking dish with the ham-cheese side down. As the chicken cooks, and becomes firmer, the ham roll-up will naturally be held in place. For the sauce, in a small mixing bowl, whisk together the cream, Dijon mustard, lemon juice, tarragon, garlic powder, onion powder, salt and white pepper. This truly is the simplest sauce to have such an incredible flavor! But, its cream were using, so, its gotta be good, yes? Pour the sauce over the chicken, and sprinkle with grated Swiss cheese. The cheese will melt into the cream sauce while baking, and form the incredibly creamy Swiss cheese sauce. Toss the cracker crumbs with 1 Tbsp of melted butter, then sprinkle on top. Dust with paprika. Bake for 40-45 minutes until the sauce is bubbly and the chicken is fork tender. Yield: 4 servings. Cooks note: This recipe easily doubles or triples, and it can also be modified for smaller chicken pieces.
Posted on: Sun, 28 Dec 2014 14:06:14 +0000
Trending Topics
Recently Viewed Topics
© 2015