Chicken Stuffed with Ham and Swiss

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.

Chicken Stuffed with Ham & Swiss, a make at home dinner at a fraction of the cost of the frozen store bought version.

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.

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Chicken Stuffed with Ham & Swiss, a make at home dinner at a fraction of the cost of the frozen store bought version.

Chicken Stuffed with Ham and Swiss

Ronda Eagle | Kitchen Dreaming
Chicken Stuffed with Ham & Swiss, a make at home dinner at a fraction of the cost of the frozen store bought version.
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 888 kcal

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 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

Nutrition

Serving: 11/4 recipeCalories: 888kcalCarbohydrates: 84gProtein: 78gFat: 25gSaturated Fat: 11gCholesterol: 217mgSodium: 1818mgPotassium: 1182mgFiber: 4gSugar: 11gVitamin A: 706IUVitamin C: 10mgVitamin D: 1µgVitamin E: 1mgVitamin K: 55µgCalcium: 348mgFolate: 195µgIron: 6mgZinc: 3mg
Tried this recipe?Let us know how it was!

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