Chicken Breasts Stuffed With Ham and Cheese

READY IN: 28mins
Recipe by internetnut

I have not tried this recipe. I got this recipe from Eating Well After Weight Loss Surgery.

Top Review by Derf2440

Very delicious, the sauce is outstanding, i had no white wine so I used cream sherry, worked beautifully. I added some roasted red pepper to the filling, served with buttered boiled potato and asparagus with thyme. This would make a lovely meal for guests. I will be making it again, thanks for posting.

Ingredients Nutrition


  1. Cut pounded chicken into 8 thin cutlets. Lay out 4 cutlets; top each with 1 slice of ham and 1 slice of cheese, and then top with a second cutlet.
  2. Coat a large nonstick skillet with cooking spray and saute layered chicken-ham-cheese over medium-high heat, carefully turning once, for 8-10 minutes, until golden and cooked through. Remove to a plate and keep warm.
  3. Respray pan and saute mushrooms and shallot over medium-high heat, stirring for 3 minutes. Add wine to deglaze pan, stirring to scrape up any brown bits, until it's reduced by half.
  4. Add chicken broth and tarragon and simmer for 2 minutes. Stir in any chicken juices that have accumulated on plate and add salt and pepper to taste.

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