Parmesan chicken peek-a-boos with basil and mustard
Savor the deliciousness of Parmesan Chicken Peek-a-Boos, a delightful recipe featuring juicy chicken breasts, rich ricotta, and fat-free cream cheese. Enhanced with the aromatic flavors of dried basil and a hint of mustard, and wrapped in succulent slices of ham, this dish is a perfect blend of savory and creamy goodness. Ideal for a family dinner or special occasion. Easy to make and oh-so-delicious!
- 30 Jan 2025
- Cook time 25 min
- Prep time 15 min
- 2 Servings
- 10 Ingredients
Parmesan chicken peek-a-boos with basil and mustard are a delightful and savory dish that combines the rich, creamy flavors of cheeses with aromatic herbs and tangy mustard. This recipe is perfect for a family dinner or a special occasion, offering a satisfying and gourmet experience without too much fuss. Let's dive into how you can prepare this scrumptious meal at home.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
In a medium-sized mixing bowl, combine the grated Parmesan cheese, ricotta cheese, and fat-free cream cheese. Mix well until the ingredients are thoroughly combined and smooth.
Add the dried basil, mustard, a dash of salt, and a dash of black pepper to the cheese mixture. Stir until the spices and seasoning are evenly distributed throughout the mixture.
Lay out the chicken breasts on a clean surface. Using a sharp knife, carefully slice each chicken breast horizontally to form a pocket. Be careful not to slice all the way through the chicken.
Spoon the cheese filling into each chicken breast pocket, ensuring each pocket is generously filled. You can use a toothpick to secure the opening if needed.
Lay two slices of ham over each stuffed chicken breast, wrapping them neatly around the chicken. This will help to keep the filling inside and add extra flavor.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the wrapped chicken breasts to the skillet and cook until the ham begins to brown and crisp up, approximately 3-4 minutes per side.
Once both sides are seared, transfer the skillet to the preheated oven. Bake for 20-25 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (75°C).
Remove the chicken from the oven and let it rest for a few minutes before serving. This will allow the juices to redistribute within the meat, making it tender and juicy.
Serve your Parmesan chicken peek-a-boos with your favorite side dishes like a fresh garden salad, steamed vegetables, or creamy mashed potatoes.
Tips:
- Use a meat thermometer.: Ensure the chicken is cooked through by using a meat thermometer. The internal temperature should reach 165°F (74°C).
- Cheese consistency.: Make sure the ricotta and cream cheese are at room temperature before mixing. This will help achieve a smoother consistency for filling.
- Basil substitution.: If you have fresh basil, feel free to use it instead of dried for a more intense flavor. A general substitution is 1 tablespoon of fresh basil for every teaspoon of dried basil.
- Preheat the oven.: Always preheat your oven to the recommended temperature before baking to ensure even cooking.
- Don't overstuff.: Avoid overstuffing the chicken breasts to prevent the filling from leaking out during cooking.
Parmesan chicken peek-a-boos with basil and mustard are not only delicious but also elegantly simple to prepare. The combination of cheeses, basil, and mustard creates a symphony of flavors that pairs wonderfully with the tender chicken and savory ham. Serve alongside your favorite sides for a complete and impressive meal. Enjoy this delightful dish with family and friends!
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 600kcal | 30% |
| Protein | |
| Protein 80g | 54% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 0.38g | 1% |
| Sugar 1.21g | 1% |
| Fat | |
| Fat 33g | 38% |
| Saturated 12g | 40% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 160ug | 17% |
| Choline 270mg | 49% |
| Vitamin B1 0.99mg | 82% |
| Vitamin B2 0.95mg | 73% |
| Vitamin B3 24mg | 147% |
| Vitamin B6 1.79mg | 105% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 1.65ug | 69% |
| Vitamin C 0.02mg | 0% |
| Vitamin E 1.50mg | 10% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 450mg | 34% |
| Copper, Cu 0.29mg | 32% |
| Iron, Fe 3.35mg | 30% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 1000mg | 80% |
| Potassium, K 1250mg | 37% |
| Selenium, Se 88ug | 153% |
| Sodium, Na 2070mg | 138% |
| Zinc, Zn 6mg | 54% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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