Grilled chicken cheese with ham. This grilled Hawaiian chicken is stuffed with ham, fresh pineapple and melted smoked Jarlsberg cheese with a sticky sweet teriyaki glaze. While I'm a dessert person through and through, the recipes I get most excited about sharing with you guys are usually the meaty main dishes. Maybe it's that buttery lemon sauce that it's topped with!
Add arugula and apple slices and toss to coat.
Spread cream cheese mixture one side of each bread slice.
Top four of the spread slices with ham, chicken, and apple and arugula mixture; add remaining bread slices, spread side down.
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
- You need 4 of boneless skinless chicken breasts (6 oz each).
- Prepare 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.
- You need 1 tablespoon of Worcestershire sauce.
- Prepare 1/2 teaspoon of smoked paprika.
- It's 4 tablespoons of butter, melted.
- It's 1/2 teaspoon of salt.
- Prepare 1/2 teaspoon of pepper.
- Prepare 1 lb of multicolored fingerling potatoes, cut in 3/4-inch pieces.
- You need 2 tablespoons of chopped fresh Italian (flat-leaf) parsley leaves.
For a gourmet touch, substitute Havarti or Gruyère cheese for the Swiss. Cover tightly and refrigerate until it's time to grill. Serve the chicken breasts with wild rice and fresh asparagus spears. Back to the grill: Place each stuffed chicken breast back on the grill.
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..
Brush the glaze over each chicken breast, flipping after a couple minutes and brushing more glaze on the other side. Layer cheese, ham, cheese, ham,& cheese. Remove sandwich from pan and rest on spatula to allow the sandwich to cool without getting soggy. Top chicken with another slice of cheese, two more slices ham, and the last slice of cheese. Place the remaining pieces of bread, butter side up, onto each to complete the sandwich.