Grilled chicken cheese with ham. A simple addition helps our Grilled Ham and Cheese Sandwich stand out from the crowd. Switch up the ordinary with this Grilled Ham and Cheese Sandwich. Mini Quiche Recipe - Ham Cheese Grilled Chicken.
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.
The best way to improve on a great grilled cheese is to sprinkle some cheese on the outside of the bread for a super-crisp, cheesy crust.
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A simple addition helps our Grilled Ham and Cheese Sandwich stand out from the crowd. Switch up the ordinary with this Grilled Ham and Cheese Sandwich. Mini Quiche Recipe - Ham Cheese Grilled Chicken.
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Composition for Grilled chicken cheese with ham:
- You need 4 boneless skinless chicken breasts (6 oz each).
- Require 4 slices - Swiss cheese (1 oz each).
- You need 4 slices deli ham (1 oz each).
- You need 2 tablespoons Dijon mustard.
- You need 1 tablespoon for Worcestershire sauce.
- Give 1/2 teaspoon - smoked paprika.
- You need 4 tablespoons butter, melted.
- Provide 1/2 teaspoon of salt.
- Prepare 1/2 teaspoon of pepper.
- You need 1 lb multicolored fingerling potatoes, cut in 3/4-inch pieces.
- Prepare 2 tablespoons - chopped fresh Italian (flat-leaf) parsley leaves.
Layer the cheese and ham between the bread slices (keeping the buttered sides on the outside). Time to up your grilling game! We start with grilled asparagus rafts brushed with BUSH'S® Bourbon and Brown Sugar Grillin' Beans® sauce. Then comes the star of the show: stuffed chicken with serrano ham and manchego cheese.
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..
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