Grilled chicken cheese with ham. Layer the cheese and ham between the bread slices (keeping the buttered sides on the outside). The grilled chicken HAS to be boneless, skinless chicken breasts because Curtis cannot deal with bones. We had leftover chicken and were planning on making grilled cheese sandwiches (I don't think I have ever told you how obsessed we are with grilled cheeses) and Curtis suggested we.
The combination is both stunning and delicious!.
Add the parsley, goat cheese, salt and pepper, and garlic herb seasoning, if using.
Continue simmering, stirring frequently, until the sauce is thickened.
You can cook Grilled chicken cheese with ham using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Grilled chicken cheese with ham
- Prepare 4 of boneless skinless chicken breasts (6 oz each).
- You need 4 slices of Swiss cheese (1 oz each).
- You need 4 slices of deli ham (1 oz each).
- It's 2 tablespoons of Dijon mustard.
- Prepare 1 tablespoon of Worcestershire sauce.
- It's 1/2 teaspoon of smoked paprika.
- It's 4 tablespoons of butter, melted.
- You need 1/2 teaspoon of salt.
- You need 1/2 teaspoon of pepper.
- You need 1 lb of multicolored fingerling potatoes, cut in 3/4-inch pieces.
- You need 2 tablespoons of chopped fresh Italian (flat-leaf) parsley leaves.
You can use any type for pre-cooked shredded chicken you may have on hand or you can use my quick and easy recipe for making shredded chicken. Take grilled chicken sandwiches from ho-hum to glorious with this fantastic chicken melt recipe. But what really takes this recipe to the next level is, for the last two minutes of grilling, the chicken is topped with a slice of ham and a slice of Cabot Sharp Cheddar and covered until the cheese is melted. Time to up your grilling game!
Grilled chicken cheese with ham instructions
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
We start with grilled asparagus rafts brushed with BUSH'S® Bourbon and Brown Sugar Grillin' Beans® sauce. Then comes the star of the show: stuffed chicken with serrano ham and manchego cheese. They're generously seasoned with salt and pepper, basted with. Transfer the flour, eggs, and breadcrumbs. Grilled cheese sandwich with slices of ham, a fried egg, baby spinach, and gruyere cheese on rye bread.