Skillet Ham and cheese stuffed chicken breasts tomato sauce recipe, tender and juicy chicken breasts stuffed or rolled with ham and cheese in a light tomato and wine sauce, an easy and flavorful weekday dinner, served with white rice, delicious!
To make these ham and cheese stuffed chicken breasts tomato sauce,
Easy enough, this recipe is really no fuss, flavorful, the chicken breasts are tender and juicy, while simmering the chicken away you can cook some white rice that will be delicious doused in tomato sauce, a comforting and satisfying weekday meal!
The chicken breasts I used for this recipe were huge by our standards, 2 chicken breasts for a total weight of 2-pounds, we are 3 in the family and that was enough for us, I even had a small leftover. Make as many stuffed chicken breasts as you need to, I needed one slice of ham to top completely each breast, depending on the size of your chicken breasts, a half slice might be enough.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
2-pounds (900 g.) Chicken breast, skinless boneless, any fat trimmed
1 slice of ham per breast
7 oz. (200 g.) grated cheddar, or as much as you like, or mozzarella
1 tbsp. mustard
Salt and pepper to taste
1 shallot, thinly chopped
1 garlic clove, thinly chopped
3/4 cup (180 ml) white wine
1 tbsp. corn starch
1 cup (240 ml) tomato puree or passata
1 tbsp. herbs of Provence
Salt and pepper to taste
A pinch of Cayenne
Some vegetable oil for cooking
Lay each chicken breast on a cutting board, with a sharp kitchen knife slit it open starting from the thicker side, flatten it, slather the inside with mustard, add salt (lightly as the mustard is often very salty) and pepper, top with a slice of ham, then with a good layer of grated cheese
Roll the chicken breast as tightly as possible starting from the shorter long side, attach 3 times with kitchen twine, attach tightly also from one end to the other
In a sauté pan or Dutch oven, heat some vegetable oil on medium/high, roast the chicken rolls on all sides, about 3 minutes per side or until golden on top and bottom
Lower the heat to medium, add the chopped shallot, cook until translucent, add the garlic, white wine, put 3 tbsp. of white wine and the tbsp. of corn starch into a small bowl, stir and pour into the pan, stir to incorporate, cook until the wine is reduced to half
Add the tomato puree, herbs of Provence, or basil, or thyme, salt and pepper to taste, pinch of Cayenne, cover with a lid, simmer on medium/low for 30 minutes, taste and adjust seasoning if necessary
To serve, remove the kitchen twine and slice each chicken breast slightly obliquely to make larger slices, serve with your favorite side, I served with plain rice
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