Grilled chicken cheese with ham

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, grilled chicken cheese with ham. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Heat coals or gas grill for direct heat. Place cheese slice and ham slice on center of each chicken breast; roll up. Heat coals or gas grill for direct heat. Add arugula and apple slices and toss to coat.

Grilled chicken cheese with ham is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Grilled chicken cheese with ham is something that I have loved my entire life. They are fine and they look wonderful.

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

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

To assemble the wraps, layer each tortilla with two slices of ham, then chicken, pickles, two additional slices of ham, then cheese. Top the ham with one-third of the chicken mixture, one-third of the pickles, two additional slices of ham and one-third of the cheese. Fold in the sides of each tortilla and roll it up tightly, burrito style. Begin by cutting a pocket into each chicken breast (see the picture above).

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.

Fold in the sides of each tortilla and roll it up tightly, burrito style. Begin by cutting a pocket into each chicken breast (see the picture above). Lightly roll the ham and cheese. Stuff the chicken pocket with the ham and cheese roll, and secure the chicken with toothpicks. Heat olive oil in a large skillet over medium-high heat.

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