Chicken Stuffed with Ham and Swiss
Make this easy Chicken stuffed with ham and Swiss at home with a creamy pan sauce. Weeknight dinner favorite, better than frozen cordon bleu.
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
Notes
- Pound evenly: Pound chicken breasts to an even thickness so they roll easily and cook at the same rate. This helps prevent dry chicken.
- Don’t overfill: About ¼ cup stuffing per breast is ideal. Overfilling makes rolling harder and causes the filling to leak.
- Secure well: Use 1–2 toothpicks per breast and tuck the ends in as you roll to keep the stuffing inside while baking.
- Bake to doneness, not time: Chicken is done when juices run clear or the internal temperature reaches 165°F.
- Sauce thickness: If the pan sauce is too thin, simmer a few extra minutes. If too thick, whisk in a splash of broth.
- Make ahead: Stuff the chicken up to 24 hours in advance and refrigerate. Bake just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Fully cooked stuffed chicken can be frozen up to 2 months. Thaw overnight and reheat gently.