This ham stuffed chicken with Wisconsin Fontina cheese is a recipe I made yesterday in my Heart Healthy Cuisine class at school. Everyone raved about it and a few commented that the bourbon relish would be wonderful over a bowl of vanilla ice cream! Now that’s some SERIOUS yum!
Ham Stuffed Chicken with Wisconsin Fontina
Ham Stuffed Chicken with Fontina Cheese
FOR PEACH SALSA:
- 1 tbsp olive oil
- 1 small red onion diced
- 2 large plum tomatoes diced
- 2 cloves garlic
- 2 large peaches diced
- 3 tsp honey
- 1 tbsp lemon juice
- 6 boneless chicken breasts with skin on
- 6 slices Serrano ham or sliced deli ham
- 1/2 cup baby spinach (18 leaves)
- 6 slices Fontina cheese
- 1/4 tsp salt or more, if desired
- 1/4 tsp black pepper more or less, if desired
- Heat oil in a pan over medium heat; add onion and cook until soft, 1 to 3 minutes.
- Add tomatoes and garlic; cook over medium-low heat about 5 minutes. Add peaches, honey, and lemon juice; cook until combined, 2 to 3 minutes more.
STUFFED CHICKEN BREASTS
- Heat oven to 350° F.
- Use the tip of a knife to slice horizontally into one long side of each breast, forming a small pocket. NOTE: Do not cut all the way across the length of the breasts; leave a small amount of the breast uncut on each end. Also, don't cut all the way through the breasts.
- Make 6 stacks, layering ham slices, spinach and Fontina cheese. Stuff each chicken breast, placing one stack into each pocket.
- Close each pocket (use toothpicks if necessary) and place onto baking sheet. Sprinkle each breast with salt and pepper. Bake for 15-20 minutes, or until internal temperature of chicken reaches 163°F.
- Place each chicken breast on a serving plate. Top each with a portion of peach salsa. Serve and enjoy!