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Stuffed Chicken Breast

imageWe all appreciate a recipe that is quick, easy and delicious.  But, let’s face it, some recipes just take a bit longer to make.  This is one of those recipes, but the end result is WELL WORTH the time and effort.  And, it really goes pretty quickly if you get all your ingredients together and get a bit organized before you start.

 One of the greatest things about these stuffed chicken breasts is that they freeze very well.  I can make these a week to two head which saves time on the day I serve them.  I usually make three batches (which does not take much longer than one batch).  It comes in handy to have a main dish all ready to pull out of the freezer at the last minute.  Just remember to take then out of the freezer at least 24 hours before you want to serve them.

This has become my main dish for Easter Sunday dinner when the extended family gets together.  I can prepare this a day early, attend an Easter services and still have dinner on the table before anyone actually starves to death.

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Once out of the oven, you will have delicious gravy all ready, which saves time making gravy separately.

 
 
 
 
 
 

 

 

 

RECIPE  (which I usually triple and divide into three casserole dishes)
6 to 8 boneless, skinless chicken breasts
6 to  8 slices of deli thin sliced ham
6 to 8 slices of Swiss cheese
2 cans of cream of chicken soup (making extra batches you really do not need to triple the soup – double will do)
1 can of cream of celery soup
1/2 can of water
1/4 to 1/3 cup Parmesean cheese
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Start with these

 

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Add a piece of deli ham

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Next a slice of Swiss cheese

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Roll and secure with a toothpick

 
 
 
 
 
 
 
DIRECTIONS
Flatten each chicken breast with a mallet or kitchen hammer just enough to be able to roll up.
Lay a slice of ham on each and a slice of Swiss cheese on top of the ham.
Roll up starting with narrowest end.
Insert a toothpick to keep closed.  Make sure you know how many toothpicks you used so you can be sure to remove them all before serving.
Place in  9 x 13 pan toothpicks up – for easy removal.
Mix soups and water and pour over top of chicken.
Bake in 350 degree oven for about 45 minutes to an hour or until meal reaches 160 degrees on a meat thermometer.
Remove from oven (take all toothpicks out) and sprinkle with Parmesean cheese.
TIPS
For any that I plan to freeze, I only cook to 150 degrees on meat thermometer so when I heat them they do not get over done.  When I remove from freezer, I thaw them, place in oven at 325 degrees and heat to 160 degrees on meat thermometer.

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