Stuff and Nonsense: Improv Challenge: Ham & Cheese


4.21.2016

Improv Challenge: Ham & Cheese

This my second attempt at cheesy ham-wrapped chicken for April's Improv Challenge. The first time, I used a soft, spreadable cheese that ran out of the chicken as it baked and was also a little overwhelmed by the sweet, salty, prosciutto. For my second attempt, I turned to a firmer cheese -- Gruyere -- whose sweet, salty, creaminess balanced a little better with the prosciutto. As I've used it in grilled cheese and paninis, I knew it would also melt better.


But it still tried to escape from the chicken! How do you keep the cheese inside the chicken? Should I have frozen the cheese first, the way you can freeze butter for chicken kiev? Seared the chicken to seal it shut? Using less cheese isn't an option, as I'd say that even with an ounce of cheese per breast, there was still not enough cheese!


Ah, well, what is cooking for if not to master new things? Slowly. With many redos!

If you want to skip the cheese and tomatoes altogether and tweak the cooking times, chicken tenders wrapped in strips of prosciutto are delish on a salad.

Why roast tomatoes, anyway? Why not? Roasted grape tomatoes are one of the most delicious things on Earth. The tomatoes roast down to an excellent jam-like state and their bright, sweet-sour tang goes really well with chicken.

Fancy Ham & Cheese Chicken Breasts

Yield: 2

Ingredients

  • 2 large boneless, skinless chicken breasts [Coleman organic]
  • 2 oz Gruyere, thinly sliced [Boar's Head Blanc Grue]
  • 2 sun-dried tomatoes, thinly sliced
  • 4 thin slices prosciutto de parma [Boar's Head]
  • 2 cups grape tomatoes
  • Olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Freshly ground black pepper, as needed

Instructions

  1. Heat oven to 425°F. Line a baking sheet with parchment paper
  2. Cut a deep pocket in each chicken breast, going almost-but-not-quite all the way through.
  3. Stuff each breast with half of the cheese and sun-dried tomatoes, then gently smoosh together to close. Wrap each breast in two slices of prosciutto, tucking the ends underneath like a blanket.
  4. Arrange tomatoes around the chicken. Drizzle both with olive oil and balsamic. Sprinkle with lots of pepper.
  5. Roast for 25-30 mins -- until the chicken has reached 164°F, the prosciutto is golden around the edges, and tomatoes have collapsed in on themselves and look a bit charred.




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