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Ham Stuffed Chicken with Wisconsin Fontina

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 Wisconsin Fontina

Ham Stuffed Chicken with Wisconsin Fontina

Ham Stuffed Chicken with Fontina Cheese

Ham, spinach, and Wisconsin fontina cheese are tucked inside of boneless chicken breasts, then baked up and served with a delicious fresh peach salsa. Get ready to impress your dinner guests! A Low carb, gluten free, and delicious chicken dinner recipe!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 390 kcal

Ingredients
  

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

FOR CHICKEN:

  • 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

Instructions
 

PEACH SALSA

  • 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!

Nutrition

Serving: 1breastCalories: 390kcalCarbohydrates: 9gProtein: 35gFat: 23gSaturated Fat: 8gCholesterol: 112mgSodium: 669mgPotassium: 391mgSugar: 8gVitamin A: 775IUVitamin C: 5.9mgCalcium: 174mgIron: 1.3mg
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

 

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