Ham and Cheese Stuffed Chicken Breast
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5 from 1 vote

Stuffed Chicken Breast Recipe

Simple baked stuffed chicken breast with loaded cauliflower is a simple and easy meal idea.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main
Cuisine: French
Servings: 4 stuffed chicken breasts
Calories: 589kcal
Author: Katie Wells

Ingredients

Instructions

  • Preheat oven to 350°F.
  • Slice each chicken breast almost in half, leaving a small amount connected around one outside edge to make a pocket.
  • Roll a slice of ham around each slice of cheese if using, and stuff it into the pocket in the chicken.
  • Place in a well greased (I suggest butter) baking dish and top with spices.
  • Bake chicken in the oven for 45 minutes to 1 hour  until chicken is cooked through.
  • Meanwhile, in a large stove and oven safe pan, cook the bacon on the stove until slightly crispy.
  • Remove the bacon, leaving bacon fat in the pan.
  • Add the bags of frozen cauliflower to the pan sprinkle it with a little salt and pepper.
  • Let it defrost/cook on medium low heat for about 10 minutes, stirring occasionally.
  • Chop the bacon slices and sprinkle over the cauliflower, covering evenly.
  • Put the pan with the cauliflower and bacon into the oven for 15-20 minutes (remainder of chicken cooking time) and top with cheese if desired 5-10 minutes before both are done.
  • Remove both from the oven and enjoy!

Notes

You can double or triple the stuffed chicken part of the recipe to have extra for lunches throughout the week.

Nutrition

Serving: 1stuffed breast + 1 cup cauliflower | Calories: 589kcal | Carbohydrates: 9.5g | Protein: 57.9g | Fat: 35.2g | Saturated Fat: 17.2g | Cholesterol: 173mg | Sodium: 1900mg | Fiber: 5.4g | Sugar: 2.4g