Un-Stuffed Chicken Breasts with Dijon, Ham, and Gruyère
Stuffing chicken breasts is an easy way to gussy up otherwise boring chicken breasts. However, stuffing the meat can take time and requires delicate knife work to cut a perfect pocked in the slippery meat. Enter “un-stuffed” chicken breasts, or breasts topped with a flavorful “filling.” Same great flavor with a fraction of the work.
Why This Recipe Works
For a chicken breast recipe with juicy meat and a flavorful topping, we lightly browned the breasts in a skillet before flipping them and topping the meat with a layer of mustard followed by a sheet of ham and a mound of grated Gruyère (sliced cheese slid off). To give our un-stuffed chicken breast recipe textural contrast we decided to add a handful of crunchy Ritz crumbs and baked them in a quick cream sauce in the skillet in which they were browned.
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