Saturday, June 12, 2010

Ham and Swiss Stuffed Chicken Breast with Mustard Sauce

Ham and Swiss Stuffed Chicken Breast with Mustard Sauce
Taste of Home recipe

2 boneless skinless chicken breast halves
salt and pepper to taste
1 slice (1 oz swiss cheese)
2 slices (3/4 oz each) deli ham
1/4 teaspoon dried thyme

Mustard Sauce:
2 tablespoons mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon honey

Pinch salt

Hold sharp knife parallel to cutting board and along one long side of chicken breast; cut almost in half, leaving breast attached at one side. Open breat so it lies flat; cover with plastic wrap. Using the flat side of a meat mallet, lightly pound to 1/4 inch thickness. Remove plastic wrap and sprinkle with salt and pepper to taste.

Cut slices of cheese in half. Wrap a slce of ham around each slice of cheese. Place one ham bundle on each chicken breast. Tuck the narrow end of the chicken in towards the center for even cooking. Fold the chicken breast over the ham bundle. Sprinkle dried thyme over the top of each chicken breast.

Put stuffed chicken breasts into a medium or large Ziploc Zip n Steam Bag with the thickest part of the chicken toward the outer edges of the bag. Seal bag and place in microwave.

Cook chicken on full power for 5-5 1/2 minutes or until a meat thermometer reads 170. If needed continue microwaving at 30 second intervals until chicken is no longer pink. Let bag stand 1 minute before handling. Meanwhile, for the mustard sauce, combine all ingredients in a small bowl. Carefully open bag. Use spatula to remove chicken from bag. Serve with mustard sauce.

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