Chicken with Dilly Ham Sauce Recipe
Chicken with Dilly Ham Sauce Recipe photo by Taste of Home
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Chicken with Dilly Ham Sauce Recipe

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Whether you're preparing a weekday meal or entertaining weekend company, this delicious chicken dish is sure to please. The mustard adds a little "zip", and the ham sauce is a tasty way to top it off.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/2 cup seasoned dry bread crumbs
  • 1/2 cup grated Parmesan cheese, divided
  • 4 boneless skinless chicken breast halves
  • 1/3 cup Dijon mustard
  • 1/2 cup julienned fully cooked ham (1/4 pound)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 1/2 teaspoon dill weed
  • Parsley buttered potatoes, optional

Nutritional Facts

1 each: 546 calories, 37g fat (20g saturated fat), 177mg cholesterol, 1265mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 35g protein.


  1. In a shallow dish, combine the bread crumbs and 1/4 cup cheese; set aside. Pound each chicken breast to 1/4-in. thickness. Brush both sides with mustard; coat evenly with crumb mixture. Place in a greased 13-in. x 9-in. baking dish.
  2. Bake, uncovered, at 425° for 15 minutes or until juices run clear. Meanwhile, in a saucepan, saute ham in butter for 2 minutes. Stir in flour until blended and bubbly. Add the cream, dill and remaining cheese; cook and stir until thickened and bubbly. Spoon over chicken. Serve with parsley buttered potatoes if desired. Yield: 4 servings.
Originally published as Chicken with Dilly Ham Sauce in Taste of Home Meals in Minutes Calendar Annual 1996, p7

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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cast_iron_king User ID: 1236761 257407
Reviewed Nov. 28, 2016

"This intrigued me as I was thumbing through recipes for dinner prior to our Thanksgiving feast this year. I loved how quickly and easily it came together. I didn't flatten the chicken breast. I left them intact and turned the oven only to 375 and baked for about 30 minutes, until the juices were running clear but the coating was nicely crisp. I also used diced ham instead of julienned, but otherwise made as directed. Served over a bed of lightly buttered egg noodles and got a thumbs up from the husband. Will definitely do this again!"

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