Chicken Breast Stuffed With Ham, Cheese & Mushrooms

"I like to make this dish on a cast iron skillet on the grill ♥"

Original recipe yields 4 servings


  • Serving Size: 1 (242.8 g)
  • Calories 469.1
  • Total Fat - 24.5 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 115.6 mg
  • Sodium - 981.2 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.7 g
  • Protein - 43.9 g
  • Calcium - 119.7 mg
  • Iron - 2.1 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 1.2 mg

Step 1

Cut chicken breast in half but not all the way.

Step 2

Heat oil and butter in a skillet until hot.

Step 3

Combine the flour,season salt, garlic powder and pepper and coat the chicken.

Step 4

Cook chicken until brown, about 4 minutes on each side. Remove from the pan and set aside.

Step 5

In the same pan saute mushrooms for 5 minutes until soft.

Step 6

Stuff breast with ham, cheese and mushrooms

Step 7

Arrange in ungreased baking dish.

Step 8

Add the wine to the pan and cook scraping the bottom, about 30 seconds.

Step 9

Pour over chicken and bake until chicken is no longer pink, about 20 minutes.

Tips & Variations

No special items needed.



I saved some ham from our Easter feast for this wonderful recipe. Used Asiago cheese for the Parmesan. The wine is perfect in this, used a good Chardonnay. I do think that some herbs would be wonderful in this. Will be hanging on to this keeper! Thanks Pia for another awesome recipe! Made for Billboard Recipe tag.

review by:
(24 Apr 2017)


Easy and so delicious too! I used baby bella mushrooms and they soaked up the wine and tasted so good with the parmesan cheese! I had some black forest ham slices on hand so that is what I used this time. We loved our chicken!

review by:
(23 Jun 2016)