These tasty chicken breasts are stuffed with ham and Swiss cheese and then jazzed up with a sweet and savory glaze that doubles a sauce.
Recipe tags: garlic base, easy difficulty, lunch, chicken, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| ⅔ cup | vegetable oil |
| 6 tbsp | liquid honey |
| ⅓ cup | Dijon mustard |
| 2 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 tbsp | apple cider vinegar |
| 1 tsp | cayenne pepper |
| 6 | boneless skinless chicken breasts |
| 6 slices | deli ham |
| 6 slices | Swiss cheese |
| 12 | toothpicks |
| 1 tbsp | salt |
| 2 tsp | black pepper |
Directions
Preheat oven to 425°F.
In small bowl, whisk together oil, honey, mustard, Roasted Garlic Base, vinegar and cayenne pepper. Transfer 1 cup to large zip-top bag (reserve remaining honey-mustard mixture for Step 7).
Without cutting all the way through, slice each chicken breast in half horizontally (parallel to work surface), keeping edge intact so it opens like a book. Add chicken to zip-top bag, seal and massage to coat. Let marinate for 20 minutes (or overnight in the refrigerator).
Remove chicken from marinade (discard marinade) and pat chicken dry with paper towel.
Place cheese slice and ham slice inside each butterflied chicken breast.
Fold chicken breasts over filling and seal edges together with toothpicks. Arrange on parchment paper–lined baking sheet.
Brush top of each stuffed chicken breast with reserved honey mustard glaze.
Bake for 18 to 20 minutes or until chicken is cooked through and instant-read thermometer registers 165°F when inserted into thickest part of chicken. Increase oven to broil. Discard toothpicks.
Broil for 3 to 5 minutes or until golden and charred. Season with salt and black pepper
Tip: Substitute honey with pure maple syrup if preferred.