Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, grilled chicken cheese with ham. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Grilled chicken cheese with ham is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Grilled chicken cheese with ham is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook grilled chicken cheese with ham using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Grilled chicken cheese with ham:

1. Make ready 4 boneless skinless chicken breasts (6 oz each)
2. Take 4 slices Swiss cheese (1 oz each)
3. Get 4 slices deli ham (1 oz each)
4. Make ready 2 tablespoons Dijon mustard
5. Take 1 tablespoon Worcestershire sauce
6. Make ready 1/2 teaspoon smoked paprika
7. Prepare 4 tablespoons butter, melted
8. Take 1/2 teaspoon salt
9. Make ready 1/2 teaspoon pepper
10. Get 1 lb multicolored fingerling potatoes, cut in 3/4-inch pieces
11. Take 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Wrap the bread with ham or turkey, apple, arugula Wrap the bread with ham or turkey, apple, arugula layered with cheese slices. Perfect if you love Italian cuisine. Time to up your grilling game! We start with grilled asparagus rafts brushed with BUSH'S® Bourbon and Brown Sugar Grillin' Beans® sauce.

Instructions to make Grilled chicken cheese with ham:

1. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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. The perfect grilled cheese sandwich all starts with, of course, the cheese. Stuff each breast with the ham and cheese mixture and secure with a skewer or a few toothpicks. In a medium shallow bowl, add the flour and season with a pinch of salt.

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