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Stuffed Chicken Breast Tomato Sauce Pinterest

Skillet Ham and cheese stuffed chicken breasts tomato sauce recipe, tender and juicy chicken breasts stuffed or rolled with ham and cheese in a light tomato and wine sauce, an easy and flavorful weekday dinner, served with white rice, delicious!

To make these ham and cheese stuffed chicken breasts tomato sauce,

  • I slit the chicken breasts open, slather them with mustard
  • I lay a slice of ham, top it with a handful of grated cheese, I used cheddar, you can also use mozzarella
  • I roll each chicken breast like a small roast and attach it tightly with kitchen twine
  • I roast my stuffed chicken breasts mini roasts on all sides in a small Dutch oven
  • Then I make the tomato sauce, adding first the white wine that is cooked until reduced to half, add the tomato puree and spices then simmer for 30 minutes

Easy enough, this recipe is really no fuss, flavorful, the chicken breasts are tender and juicy, while simmering the chicken away you can cook some white rice that will be delicious doused in tomato sauce, a comforting and satisfying weekday meal!

The chicken breasts I used for this recipe were huge by our standards, 2 chicken breasts for a total weight of 2-pounds, we are 3 in the family and that was enough for us, I even had a small leftover. Make as many stuffed chicken breasts as you need to, I needed one slice of ham to top completely each breast, depending on the size of your chicken breasts, a half slice might be enough.

If you're looking for easy and flavorful weekday meals, please check my "savory" category or click on my "main dishes" tag.

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 4 servings
  • Easy
  • 1 h 00

Recipe :


Chicken breasts:

2-pounds (900 g.) Chicken breast, skinless boneless, any fat trimmed

1 slice of ham per breast

7 oz. (200 g.) grated cheddar, or as much as you like, or mozzarella

1 tbsp. mustard

Salt and pepper to taste

Tomato Sauce:

1 shallot, thinly chopped

1 garlic clove, thinly chopped

3/4 cup (180 ml) white wine

1 tbsp. corn starch

1 cup (240 ml) tomato puree or passata

1 tbsp. herbs of Provence

Salt and pepper to taste

A pinch of Cayenne

Some vegetable oil for cooking

Prepare the chicken:

Lay each chicken breast on a cutting board, with a sharp kitchen knife slit it open starting from the thicker side, flatten it, slather the inside with mustard, add salt (lightly as the mustard is often very salty) and pepper, top with a slice of ham, then with a good layer of grated cheese

Roll the chicken breast as tightly as possible starting from the shorter long side, attach 3 times with kitchen twine, attach tightly also from one end to the other

In a sauté pan or Dutch oven, heat some vegetable oil on medium/high, roast the chicken rolls on all sides, about 3 minutes per side or until golden on top and bottom

Make the tomato sauce:

Lower the heat to medium, add the chopped shallot, cook until translucent, add the garlic, white wine, put 3 tbsp. of white wine and the tbsp. of corn starch into a small bowl, stir and pour into the pan, stir to incorporate, cook until the wine is reduced to half

Add the tomato puree, herbs of Provence, or basil, or thyme, salt and pepper to taste, pinch of Cayenne, cover with a lid, simmer on medium/low for 30 minutes, taste and adjust seasoning if necessary

To serve, remove the kitchen twine and slice each chicken breast slightly obliquely to make larger slices, serve with your favorite side, I served with plain rice