Un-Stuffed Chicken Breasts with Dijon, Ham, and Gruyère
5 comments
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 (sli...
