Step-by-Step Guide to Prepare Quick Grilled chicken cheese with ham

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Favorite Grilled chicken cheese with ham. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few components. You can have Grilled chicken cheese with ham using 11 ingredients and 7 steps. Here is how you cook that.

Grilled chicken recipe filled with ham and cheese, ready to pamper your mouth. Processed with a typical French cooking technique, then combined with soft baked potatoes. Yum yum yum is so delicious.

Ingredients and spices that need to be Prepare to make Grilled chicken cheese with ham:

1. 4 boneless skinless chicken breasts (6 oz each)
2. 4 slices Swiss cheese (1 oz each)
3. 4 slices deli ham (1 oz each)
4. 2 tablespoons Dijon mustard
5. 1 tablespoon Worcestershire sauce
6. 1/2 teaspoon smoked paprika
7. 4 tablespoons butter, melted
8. 1/2 teaspoon salt
9. 1/2 teaspoon pepper
10. 1 lb multicolored fingerling potatoes, cut in 3/4-inch pieces
11. 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps to make to make 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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