Stuffed Chicken Breast with Ham, Cheese and Mushroom Cream
Butterflied chicken breasts filled with Black Forest ham, fresh asparagus and Gruyère cheese, then braised in mushroom cream sauce. The fillets are secured with toothpicks and baked until cooked through, creating a rich, savory main course with tender vegetables and creamy sauce.
Ingredients
- 4 chicken breast fillets
- 4 Black Forest ham slicesprosciutto or serrano ham1:1meat
similar salt-cured profile
- 5 fresh asparagus spears, per breast
- 4 Gruyère cheese slicesSwiss cheese or Emmental1:1dairy
mild alternative with similar melting properties
- 1 package sliced mushrooms
- 1 can mushrooms cream
- salt(optional)
- pepper(optional)
- chicken spices(optional)
- water, for diluting cream(optional)
Instructions
- 1
Blanch asparagus in boiling salted water, drain and set aside.
- 2
Butterfly chicken breast fillets open.
- 3
Layer ham, asparagus and cheese inside each fillet.
- 4
Close fillets and secure with toothpicks.
- 5
Pour mushroom cream diluted with water into an oven-safe plate to cover chicken.
- 6
Arrange fresh mushrooms around the breasts in the plate.
- 7
Cover with aluminum foil.
- 8
Bake at 350°F until chicken is cooked through, about 1 hour 15 minutes.
- 9
Serve with rice and green salad.
Tips
Secure fillets firmly with toothpicks to prevent filling from escaping during cooking.
Dilute the cream sauce to ensure enough liquid to braise the chicken evenly.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently in oven at 325°F with a splash of water or broth to restore sauce consistency.
Assemble and stuff fillets up to 8 hours ahead. Refrigerate until ready to bake.
Plate chicken breast with mushroom cream sauce. Serve with rice and green salad as suggested.
Common Mistakes
Do not skip toothpicks to avoid filling falling out during cooking.
Do not skip diluting the cream sauce to avoid dry chicken and insufficient braising liquid.
Do not overbake to avoid dry chicken; check doneness at 1 hour mark.
Substitutions
Dairy-Free Swaps
mild alternative with similar melting properties
General Alternatives
similar salt-cured profile