Print Options

Back to Ham and Swiss Stuffed Chicken Breast with Mustard Sauce >

Include these items:

Taste of Home Logo

Ham and Swiss Stuffed Chicken Breast with Mustard Sauce

 Ham and Swiss Stuffed Chicken Breast with Mustard Sauce
—Taste of Home Cooking School
2 ServingsPrep: 20 min. Cook: 10 + standing

Ingredients

  • 2 boneless skinless chicken breast halves (6 to 8 ounces each)
  • Salt and pepper to taste
  • 1 slice (1 ounce) Swiss cheese
  • 2 slices (3/4 ounce each) deli ham
  • 1/4 teaspoon dried thyme
  • MUSTARD SAUCE:
  • 2 tablespoons mayonnaise
  • 2 tablespoons spicy brown mustard
  • 1 teaspoon honey
  • Pinch salt

Directions

  • Hold sharp knife parallel to cutting board and along one long side of
  • chicken breast; cut almost in half, leaving breast attached at one
  • side. Open breast so it lies flat; cover with plastic wrap. Using
  • the flat side of a meat mallet, lightly pound to 1/4-in. thickness.
  • Remove plastic wrap and sprinkle with salt and pepper to taste.
  • Cut slice of cheese in half. Wrap each half in one slice of ham,
  • folding ham over cheese to fully surround cheese. Place one ham
  • bundle on each chicken breast. Tuck the narrow end of the chicken in
  • towards the center for even cooking. Fold the chicken breast over
  • the ham bundle. Sprinkle thyme over the top of each chicken breast.

2 of 2

Ham and Swiss Stuffed Chicken Breast with Mustard Sauce (continued)

Directions (continued)

  • Put stuffed chicken breasts into a Medium or Large Ziploc® Zip 'n
  • Steam™ Bag, with the thickest part of the chicken toward the
  • outer edges of the bag. Seal bag and place in microwave.
  • Cook on full power for 5 to 5-1/2 minutes or until a meat thermometer
  • reads 170°. If needed, continue microwaving at 30-second
  • intervals until chicken tests done. Allow bag to stand 1 minute
  • before handling. Meanwhile, for mustard sauce combine all
  • ingredients in a small bowl.
  • Carefully open bag. Use spatula to remove chicken from bag. Serve
  • with mustard sauce. Yield: 2 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.