Ham & Asiago Stuffed Chicken Breasts

Our Asiago and Pepper Jack Whisps add a lovely crunch to this flavorful stuffed chicken breast. You can pair with our delicious asparagus spears for a nice dinner. Plus, this recipe doesn’t have to use deli ham; it is a great way to use leftover holiday ham.

What can I serve with this?

If you want to keep this as a low carb recipe, try serving a delicious side of veggies or a nice green salad. A few ways to prepare veggies that are a hit for our family are Garlic Roasted Parmesan Cauliflower, True Lemon Basil Quinoa Salad, or Cauliflower Mash.

More Recipe Ideas using Whisps

• 2 Salad Ideas Topped with Whisps Cheese Crisps
• Sweet Potato-Bacon Breakfast Tacos

Our Asiago and Pepper Jack Whisps add a lovely crunch to this flavorful stuffed chicken breast. Pair with our delicious asparagus spears for a nice dinner.

Ham & Asiago Stuffed Chicken Breasts

Ingredients:

• 2 lbs. Sun-Land Boneless Skinless Chicken Breasts (#5513)
• 6 slices Hormel Cherrywood Smoked Sliced Ham (#1740), diced
• 1 cup Asiago and Pepper Jack Whisps^Ⓡ  (#1747), crumbled
• ¼ cup shredded asiago cheese
• 2 Tbsp Schreiber Cream Cheese (#1799)
• 2 Tbsp Dijon mustard
• 1 tsp Regal Fine Sea Salt (#1146), divided
• ½ tsp AP Table Grind Black Pepper (#1029), divided
• 2 Tbsp Avocado Oil (#3516)
• 1 pound Flav-R-Pac Asparagus Spears (#3127)

Directions:

1. First, preheat oven to 375℉.
2. Holding a sharp knife parallel to the cutting board, butterfly the chicken. To do this, slice all but slice 1/4 of the chicken breast so each piece opens like a book.
3. Mix together the ham, Whisps^Ⓡ, asiago, and cream cheese in a bowl.
4. Next, spread 1 Tbsp Dijon mustard onto inside of each chicken breast. Top with ham mixture. Fold chicken over so that ham mixture is enclosed. Sprinkle with ¾ teaspoon salt and ¼ teaspoon pepper.
5. Now, heat oil in a large ovenproof skillet over medium heat. Place the chicken in the pan and brown each side, about 5 minutes. Move to the oven and bake until internal temperature reaches 165℉ about 10 minutes. Slice crosswise on the diagonal.
6. In a pot fitted with a steamer basket, bring 2 inches of water to boil. Steam asparagus until bright green and crisp tender, about 5 minutes.
7. To serve, divide asparagus between 2 plates, sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper, and top with chicken.

Adapted from: https://www.whisps.com/recipe/ham-asiago-stuffed-chicken-breasts/

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