Cheese and Ham Stuffed Chicken is a superb family dish. Served as a main dish with potatoes or fries when its cold and with salad when it hot. I like to use parmesan and cheddar for the texture and flavour but the choice is yours. Also I add paprika for a little warmth and it works perfectly.
Cheese and Ham Stuffed Chicken
Everybody in the family will loved these. They are also excellent cold.
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Add to CollectionServings: 4 People
Calories: 752kcal
Ingredients
- 4 large chicken breasts
- 8 slices ham smoked
- ½ cup cheddar grated
- ½ cup parmesan grated
- 2 cups breadcrumbs panko
- 4 cloves garlic peeled/crushed
- 2 tsp paprika optional
- 1 cup flour AP
- 3 large eggs free range
- salt to taste
- pepper to taste
- vegetable oil
Instructions
- Preheat your oven to 190C/375F/Gas Mark 5.
- In a mixing bowl add the butter, cheddar, 1/2 parmesan, garlic and 1 tsp paprika½ cup cheddar, ½ cup parmesan, 2 tsp paprika, 4 cloves garlic
- Place your chicken breasts on a chopping board and using a sharp knife slice a pocket into the thick side. This is where the cheese and ham will be placed. DO NOT cut all the way through as the cheese will melt out!4 large chicken breasts
- Divide the cheese into roughly 4 equal portions.
- Cut 2 slices of ham that are the slightly longer than the opening in the chicken breast. Lay the cut ham flat and add one of the cheese portions to the centre of the ham. Carefully roll the ham around the cheese folding the ends over halfway through. You will now have a little parcel.8 slices ham
- Place the ham parcel inside the chicken breast pocket and pin it lose using toothpicks/cocktail sticks.
- Repeat for the remaining chicken breasts and ham/cheese parcels.
- Place 3 shallow dishes/bowl in a line. In the first one add the flour with a pinch of salt and pepper and stir to combine.1 cup flour
- In the second dish crack the eggs and whisk lightly.3 large eggs
- In the third dish add the breadcrumbs, ½ of the cheese, paprika and salt and pepper and stir to combine.2 cups breadcrumbs, salt, pepper, 2 tsp paprika
- Place a frying pan/skillet over a medium high heat and add a little oil to coat the bottom of the panvegetable oil
- Taking one chicken breast at a time, dip it into the flour giving it a good coating, remove it and shake off any excess and dunk it into the egg making sure both sides are covered. Finally drop it into the breadcrumbs. Make sure the cheesy paprika breadcrumbs fully coat the chicken.
- Repeat with the remaining chicken breasts and then fry the breasts until golden brown. It should take about 4 minutes each side.
- When brown, transfer the pan/skillet to the preheated oven and cook for 20 or until the chicken is fully cooked.
- Remove form the oven and leave to stand and rest for a few minutes with a loose-fitting foil cover.
- Serve with a choice or sides.
Nutrition
Calories: 752kcal | Carbohydrates: 65g | Protein: 71g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 307mg | Sodium: 1005mg | Potassium: 1084mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1002IU | Vitamin C: 4mg | Calcium: 391mg | Iron: 6mg
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