Recipe for Stuffed Chicken Breast With Ham and Cheese
3-Ingredient Chicken Breasts Stuffed with Ham and Cheese
In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
You'll have your hands free for about 15 minutes while the chicken bakes in the oven—just enough time to whip up an arugula salad with a mustardy dressing.
Ingredients
4 servings
4 large boneless, skinless chicken breasts (about 2 pounds)
Freshly ground black pepper
4 ounces thinly sliced Black Forest ham
4 ounces thinly sliced Gruyère cheese
1 tablespoon olive oil
Kosher salt
Step 1
Preheat oven to 400°F. Using a sharp knife, make an incision on thinner long side of chicken breast, cutting parallel through the breast but not all the way through. Season inside of chicken with pepper and stuff each with 1 oz. ham and 1 oz. cheese.
Step 2
Transfer chicken to a rimmed baking sheet and rub all over with oil; season lightly with salt and pepper. Roast chicken until an instant-read thermometer inserted into thickest part of breast registers 165°F, 12–15 minutes. Let cool slightly before slicing.
Cooks' Note
If desired, serve with Dijon or grainy mustard for dipping.
How would you rate 3-Ingredient Chicken Breasts Stuffed with Ham and Cheese?
Reviews (5)
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I read the other reviews before I made this recipe. I used boneless, skinless thighs instead of breasts. I didn't want the meat to dry out. The chicken did take much longer to cook than the recipe stated. I set the timer for 20 minutes, then 15 minutes, and then 10 minutes. The thermometer never quite reached 165 degrees, but it wasn't too far off. I found the dish rather sad. The meat was a little on the tough side, which probably had something to do with the lack of skin and the insistence on 165 degrees. The dish *must* have mustard or other accompaniment. I would include it in the ingredients rather than leaving it as a cook's note. That was just a shortcut to avoid having 4 ingredients.
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Followed the directions, still tasted like a dried out chicken breast. The best part was the homemade mustard.
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This was a great weeknight dinner! (bonus - gluten free with no substitutions!) I seared the chicken breasts on both sides in a skillet coated with cooking spray before placing them in the oven so they'd be browned a bit. They were beautiful and tasted great with lots of juiciness - although even with the browning (2 minutes each side) they still took longer than 15 minutes to get up to 160 degrees. I did use large breasts, but I was surprised by how long it took (closer to 18-20 minutes than 12-15). Also, I subbed swiss cheese for the gruyere but it was still fab.
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Made this last night for my mom. We both loved it! So simple and fast, but delicious. I roasted broccoli in balsamic and olive oil at the same time, and it was the easiest dinner, but delicious enough for company. Great recipe, thank you epicurious!
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Very easy and quick. My chicken must have been thicker than what the recipe was based on because it took over twice as long to get to 160 degrees. No whining about there be more than three ingredients either!!!
Recipe for Stuffed Chicken Breast With Ham and Cheese
Source: https://www.epicurious.com/recipes/food/views/3-ingredient-chicken-breasts-stuffed-with-ham-and-cheese