Sauteed Chicken Breasts Stuffed with Cheese and Ham

Reflections of a Recipe Collector

“What to have for dinner” is the question most of us face daily. I have been trying to use some of the chicken breasts I have stockpiled in my freezer, so I went to my favorite website, Epicurious, to see what they had for me. What I found was a delicious surprise!

Sauteed Chicken Breasts Stuffed with Cheese and Ham

Gourmet | October 2002

Makes 4 servings

Chicken Breasts with Ham and Cheese


  • •4 (6- to 8-ounce) skinless boneless chicken breast halves
  • •4 thin slices cooked ham (1/4 pound)
  • •4 thin slices Swiss cheese (3 ounces)
  • •1 large egg, lightly beaten
  • •1 teaspoon salt
  • •1/4 teaspoon black pepper
  • •3 tablespoons unsalted butter
  • •1/3 cup all-purpose flour
  • •1 pound tomatoes, peeled, seeded, and diced
  • •1 cup heavy cream
  • 1 lb small mushrooms, trimmed and quartered
  • 1 t finely chopped shallots
  • 1/3 C dry white wine


1. Butterfly and stuff chicken breasts:

If tenders are attached to undersides of breast halves, remove white tendons from tenders with a small sharp knife. Working with 1 at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board. Holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.

Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends. Brush edge of chicken with some egg, reserving remainder, then fold each breast in half to enclose ham and cheese.

2. Cook chicken and make sauce:

Pat chicken dry and sprinkle with salt and pepper.

Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides. While butter is heating, quickly brush more egg onto seam of each breast again, then dredge breasts in flour, shaking off excess. Sauté chicken, turning over once, until golden and cooked through, about 8 minutes total. Transfer to a plate and keep warm, loosely covered with foil.

Add remaining tablespoon butter to skillet, then sauté mushrooms and shallot, stirring, 1 minute. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits, until wine is reduced by about half, 1 to 2 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add cream and simmer, stirring occasionally, until reduced by about half, about 6 minutes. Stir in any chicken juices accumulated on plate and season sauce with salt and pepper.

3. Serve chicken topped with sauce.

Cook’s Notes:

I am giving this 4 stars, but I am doing what so many Reviewers do; change the recipe a lot! I prepared this per the recipe, but when I make it again, I would change it a bit. The ham and Swiss was overshadowed by the flavor of the sauce, so I would omit those items. The other issue was due to the tomatoes. I used canned, diced tomatoes and drained them well. The sauce ended up being a weird pinkish color, but tasted great! So that would be a personal choice whether to include the tomatoes. And I think half and half could be substituted for the heavy cream to save a few calories. I’m sorry if I made you nuts with all the changes. This was a seriously delicious, seriously decadent chicken dish! I served it over orzo to soak up all of that delicious-ness! Enjoy!



    • Shari Hiller says

      Hi Beverly, I’m not sure how I missed getting that into the recipe, but thank you for mentioning something. You’ll need, 1 lb small mushrooms, trimmed and quartered, 1 t finely chopped shallots, and 1/3 C dry white wine. I’ve added it to the recipe so things are clearer. Thanks again!

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