CHICKEN WITH HAM RECIPE | EAT SMARTER USA
The Chicken with Ham recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 37 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 160 ° C convection preheat.
- Rinse chicken and pat dry. Loosen chicken skin. Whisk ricotta until smooth and season with lemon zest and juice, salt and pepper. Spread mixture under chicken skin and secure with toothpicks. Season with pepper on the outside and wrap in ham. Heat butter and oil in a pan. Add sage to the pan and top with chicken, sear chicken on both sides. Transfer everything to a baking pan and add white wine and broth to the pan. Bake in preheated oven at 160°C (approximately 325°F) for about 15 minutes. Remove from the oven and serve.
HAM AND CHEESE STUFFED CHICKEN BREASTS - FOOD NETWO…
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
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 of 10 servings, Calories 259, FatContent 11g, SaturatedFatContent 3g, CarbohydrateContent 11g, FiberContent 2g, SugarContent 1g, ProteinContent 28g, CholesterolContent 88mg, SodiumContent 464mg
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Season well and arrange a slice of cheese and a slice of ham or salami on top, folding them if necessary to fit. Place a sage leaf on top and close the chicken, again as you would a book.
Cover chicken with plastic wrap and lightly bash the edges to help them seal. Leave wrapped in plastic until required.
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