Ham and Asiago-Stuffed Chicken Breasts

2 servings



2 boneless skinless chicken breasts

6 slices deli ham, diced

1 cup Asiago and Pepper Jack Whisps, crumbled

¼ cup shredded asiago cheese

2 tablespoons cream cheese

2 tablespoons Dijon mustard

1 teaspoon fine sea salt, divided

½ teaspoon black pepper, divided

2 tablespoons olive oil

1 pound asparagus, tough ends trimmed



  1. Preheat oven to 375℉.
  2. Holding a sharp knife parallel to the cutting board, slice chicken ¾ of the way through so each piece opens like a book.
  3. In a medium bowl, stir together ham, Whisps, asiago, and cream cheese.
  4. Spread 1 tablespoon Dijon mustard onto inside of each chicken breast. Top with ham mixture. Fold chicken over so that ham mixture is enclosed. Sprinkle with ¾ teaspoon salt and ¼ teaspoon pepper.
  5. Heat oil in a large ovenproof skillet over medium heat. Add chicken and cook 5 minutes per side or until browned. Transfer to oven and bake until internal temperature reaches 165℉ and juices run clear, about 10 minutes. Slice crosswise on the diagonal.
  6. In a pot fitted with a steamer basket, bring 2 inches of water to boil. Steam asparagus until bright green and crisp tender, about 5 minutes.
  7. To serve, divide asparagus between 2 plates, sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper, and top with chicken.