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Chicken Breasts Stuffed With Ham And Cheese

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Ingredients

Adjust Servings:

	1 lb chicken breast cutlets pounded very thin
	4 ounces lean boiled ham sliced thin (4 slices)
	4 ounces lowfat swiss cheese sliced thin (4 slices)
	cooking spray
	1 cup fresh mushrooms sliced
	1 large shallot finely minced
	1/2 cup white wine
	1/4 cup fat free low sodium chicken broth
	1 teaspoon dried tarragon
	salt and pepper

Nutritional information

309

Calories

118 g

Calories From Fat

13.2 g

Total Fat

4.3 g

Saturated Fat

95.9 mg

Cholesterol

535.1mg

Sodium

3.9 g

Carbs

0.2 g

Dietary Fiber

1.1 g

Sugars

37.5 g

Protein

237g

Serving Size (g)

Serving Size

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Chicken Breasts Stuffed With Ham And Cheese

Name: Chicken Breasts Stuffed With Ham And Cheese
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 4; : 4; : 1; : 1; : 1/2; : 1/4; : 1

Features:

Cuisine:

American

Very delicious, the sauce is outstanding, i had no white wine so used cream sherry, worked beautifully. I added some roasted red pepper to the filling, served with buttered boiled potato and asparagus with thyme. This would make a lovely meal for guests. I will be making it again, thanks for posting.

48 min
Serves 4
Easy

Ingredients

Directions

Chicken Breasts Stuffed With Ham and Cheese,I have not tried this recipe. I got this recipe from Eating Well After Weight Loss Surgery.,Very delicious, the sauce is outstanding, i had no white wine so used cream sherry, worked beautifully. I added some roasted red pepper to the filling, served with buttered boiled potato and asparagus with thyme. This would make a lovely meal for guests. I will be making it again, thanks for posting.

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Steps

1 Done	Cut Pounded Chicken Into 8 Thin Cutlets. Lay Out 4 Cutlets; Top Each With 1 Slice of Ham and 1 Slice of Cheese, and Then Top With a Second Cutlet.
2 Done	Coat a Large Nonstick Skillet With Cooking Spray and Saute Layered Chicken-Ham-Cheese Over Medium-High Heat, Carefully Turning Once, For 8-10 Minutes, Until Golden and Cooked Through. Remove to a Plate and Keep Warm.
3 Done	Respray Pan and Saute Mushrooms and Shallot Over Medium-High Heat, Stirring For 3 Minutes. Add Wine to Deglaze Pan, Stirring to Scrape Up Any Brown Bits, Until It's Reduced by Half.
4 Done	Add Chicken Broth and Tarragon and Simmer For 2 Minutes. Stir in Any Chicken Juices That Have Accumulated on Plate and Add Salt and Pepper to Taste.