I can remember when my kids were young they loved the frozen stuffed chicken breast filled with broccoli & cheese or the Chicken Stuffed with Ham and Swiss cheese. These were a special treat because they are expensive, a box of 4 portions is $12 and honestly, my boys can each eat two, bringing just the chicken alone up to $16.45 (6 portions).
I have made the Broccoli Cheese Stuffed Chicken Breast version of these dinners for a fraction of the cost so I thought I would try my hand at one of the other flavors my family loves, the Chicken Cordon Bleu.
I took stock of the items I already had on hand and decided instead of making the normal Cordon Bleu which is a combination of ham and a creamy Swiss cheese I would use those flavors as a base and add some simple ingredients to make a delicious budget-friendly dish.
My family loved this version and has requested this become a part of our standard rotation. Ronda created a lower fat version of Oven Chicken Cordon Blue which was featured in Taste of Home Magazine and in the Taste of Home 2016 Annual Recipes Cookbook.
Chicken Stuffed with Ham and Swiss
Ingredients
- 4 boneless chicken breast , pounded thin
- 1/2 cup onion , minced
- 2 stalks celery , chopped
- 2 tablespoons fresh parsley , chopped
- 1 teaspoons dried Herbs de Provencal
- 1/2 teaspoon garlic powder
- 2 green onions , minced
- 1/2 pound diced ham
- 4 ounce Swiss cheese , shredded
- 14- ounce bread stuffing mix
- 2 tablespoons unsalted butter
- 1/2 cups chicken broth
- 2 tablespoons flour
- 1/2 teaspoon poultry seasoning
- Kosher salt & black pepper
Instructions
- Preheat oven to 375° F
- In a large bowl combine the onion, celery, parsley, Herbs de Provencal, garlic powder, green onions, ham, cheese, stuffing and 1/2 cup chicken broth. Mix well
- Scoop 1/4 cup stuffing mix and place in the center of chicken breast. Fold in sides, then roll making sure to tuck in any stuffing as you go, secure with a toothpick.
- Continue rolling until all are chicken breast are filled. Place any remaining stuffing in bottom of a foil lined baking pan, place chicken on top of any remaining stuffing. Bake for 35-40 minutes or until chicken juices run clear.
- While chicken is cooking make a quick pan sauce to top chicken after cooking. Heat a saucepan [paid link] over medium heat, melt butter, add flour, continuously stir to form a roux, when slightly golden sprinkle with poultry seasoning and salt/pepper to taste, slowly add remaining broth, bring to boil, then reduce heat to simmer until sauce reduces by almost half and thickens.
- Spoon sauce over the chicken and serve immediately
I made this and it was so easy, shame I didn’t have the right size on this, but I still made it work. Struggled to get it out like but I got there in the end too lol.
great dinner, the kids loved it and I was happy with how easy it was to make.