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Good Afternoon every body, now you can cook recipe Grilled chicken cheese with ham with 11 ingredients and 7 steps. Below this is how to cook, please carefully carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 11 ingredients and 7 stages of easy cooking Grilled chicken cheese with ham.

Ingredients all Grilled chicken cheese with ham #

1. Needed 4 : boneless skinless chicken breasts (6 oz each).

2. Prepare 4 slices : Swiss cheese (1 oz each).

3. Needed 4 slices : deli ham (1 oz each).

4. Needed 2 tablespoons : Dijon mustard.

5. Needed 1 tablespoon : Worcestershire sauce.

6. Prepare 1/2 teaspoon : smoked paprika.

7. Needed 4 tablespoons : butter, melted.

8. Needed 1/2 teaspoon : salt.

9. Needed 1/2 teaspoon : pepper.

10. Needed 1 lb : multicolored fingerling potatoes, cut in 3/4-inch pieces.

11. Prepare 2 tablespoons : chopped fresh Italian (flat-leaf) parsley leaves.

If all composition Grilled chicken cheese with ham it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking Grilled chicken cheese with ham #

1. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray..

2. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. For each breast, cut 1 slice of cheese in half, and add to pocket; cut 1 slice ham in half, and add to pocket. Secure with toothpicks. In small bowl, mix 1 tablespoon of the mustard, the Worcestershire sauce and smoked paprika. Brush chicken breasts with Dijon mixture..

3. In medium bowl, mix remaining 1 tablespoon mustard, the melted butter, salt and pepper. Add potatoes, and toss to coat. Place chicken on center of each sheet of foil. Spoon potato mixture equally around each chicken breast..

4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal..

5. Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 9 to 11 minutes longer or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with parsley..

6. To make in oven, place packs on cookie sheet. Bake at 375°F 30 to 35 minutes or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F); garnish with parsley..

7. NOTES

To make the pockets in the chicken breasts, use a small paring knife for better control. Make sure all the filling stays inside, where it belongs. Stuff cheese in pocket before adding ham so the ham blocks the exit..

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