Individual Stuffef Chicken Breasts

If you like chicken cordon bleu, you will really like this tasty, but guilt free version. Plus, it can be sauteed or even baked, we make it in Summer on the outdoor grill where it takes on those lovely caramelized grill marks. It is easy and quick. Sides can be simple or more elaborate.You can substitute your preference of ham and cheese, but we like black forest ham and smoked Gouda. We do alternate and sometimes go prosciutto and provolone .

Sides can be simple or more elaborate. Some good choices to choose from are mashed yams, asparagus, rice, pasta, broccoli di rapa, or a simple green salad. Your choice. Drinking wine? We like this with a fruity white or rose. Recipe feeds 4.

4 whole chicken breasts, bone in or boneless. We always go boneless and save the breast frames for broth or stock; cooks quicker too.

4 ounces of thin sliced lean ham

4 ounces of smoked Gouda

4 tablespoons of flour

Roasted garlic bread crumbs

4 tablespoons of compound butter; recipe follows

4 teaspoons of butter

Create a deep pocket in each breast by slicing horizontally almost completely through to the opposite side of where your cut begins. If using bone in, cut very close to the bone. If boneless, just make your cut midway with an equal amount of chicken on top and bottom. Next open the pocket and spread a teaspoon of plain unsalted butter inside ,top and bottom. Sprinkle with black pepper. Lay half of the cheese on the bottom half, top with 1 ounce of ham, finish with the rest of the cheese. Using small skewers or toothpicks, seal each breast, closing completely. This is important to avoid losing the butter and cheese. Next coat each breast with 1 tablespoon of the compound butter. Finally roll it gently in the bread crumbs, covering all sides. Refrigerate.

If grilling : oil the surface and when very hot, place chicken on grill. Brown on one side and then turn only once. Use a thermometer to check doneness

If baking : Coat a non-stick, parchment, or foil lined shallow baking dish with a small amount of olive oil. Place the chicken in the pan and cover .Bake at 350 until cooked though , about 30 minutes.Then uncover and raise flame allowing crumbs to turn golden brown.

To saute: saute inn butter or oil, or a mixture of both. Cook until golden and crisp. Remove from pan and serve.

Serve with lemon wedges or a creamy honey mustard.

Compound Butter

4 tablespoons of unsalted butter, softened

1 teaspoon of finely minced parsley leaves

1 teaspoon of finely minced tarragon or rosemary leaves

A healthy dash of garlic powder, not salt

Dash of paprika

Mix all ingredients together and keep refrigerated until using.