Do something truly spectacular with ham leftovers!
- Serves 4
- Active time 20 minutes
- Total time 50 minutes
Ingredients
For the chicken:
- 4 MOINK chicken breasts
- 4 slices Orange Bourbon-Glazed Ham
- 4 slices Swiss cheese
- Toothpicks
- ¼ cup salted butter, melted
- ¼ tsp. salt
- ¼ tsp. freshly ground pepper
- 1 cup panko breadcrumbs
For the sauce:
- 1 Tbsp. salted butter
- 1 Tbsp. all-purpose flour
- 1 cup chicken broth
- 2 Tbsp. Dijon mustard
- 1 cup heavy cream
- Pinch of sugar
- Salt and freshly ground pepper
- Fresh thyme for garnish
Cooking instructions
- Preheat the oven to 375°F. Place the chicken on a clean work surface. Split the chicken breasts horizontally (without cutting all the way through) and open like a book. Place a slice of ham and cheese onto the bottom of each chicken half and fold over the top to cover. Secure the seams with toothpicks.
- Dip the chicken in the melted butter and sprinkle with salt and pepper. Dredge in the panko and press to coat on both sides. Place the chicken in a lightly greased baking dish. Bake for 30 to 40 minutes or until a meat thermometer inserted in the thickest part of the chicken registers 165°F.
- While the chicken bakes, make the sauce. Melt the butter in a skillet over medium-high heat. Whisk in the flour and cook until bubbly. Whisk in the chicken broth, mustard, and heavy cream and cook 5 minutes or until thickened. Season with sugar and salt and pepper to taste. Remove the chicken from the oven and serve with the sauce. Garnish with fresh thyme, if desired.
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