Easiest Way to Prepare Super Quick Homemade Grilled chicken cheese with ham

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, grilled chicken cheese with ham. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Grilled chicken cheese with ham is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Grilled chicken cheese with ham is something which I have loved my entire life. They’re fine 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 get started with this recipe, we have to first prepare a few ingredients. You can cook grilled chicken cheese with ham using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Grilled chicken cheese with ham:

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

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Instructions 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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