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.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 432 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 46 g |
| Cholesterol | 146 mg |
| Sodium | 773 mg |
Reviews
All was great BUT add a slurry of Corn Starch in the gravy and you are good to go That thickens it up
The flavors are amazing in this dish. My chicken breasts were larger so I added a couple extra minutes each side.
Good flavor. Chicken breast came out a little dry.
Omg it is soooooo good
I LOVE this recipe! My boyfriend and I are on a budget and with work you just want something easy and filling. The chicken is juicy and the ham/provolone mustard tastes great. I served it with some roasted broccoli and salad.
I’ve been making chicken Cordon Bleu for 30 years to much acclaim, but this dish was easier, lower calorie, much faster and VERY tasty. So long Cordon Bleu. Hello this chicken way!
Now, to try some of the other stuffed chicken recipes I found.
NOTE: What with the plumping of America and the subsequent plumping of chicken breasts, these sliced and stuffed breasts are a real find. They cook through and remain tender.
Now, to try some of the other stuffed chicken recipes I found.
NOTE: What with the plumping of America and the subsequent plumping of chicken breasts, these sliced and stuffed breasts are a real find. They cook through and remain tender.
This dish was amazing! Super easy to make and absolutely delicious. Everyone loved it, including my picky 4 year old :