All-natural chicken breasts are butterflied and stuffed with ham and swiss. The breasts are coated in a panko topping, baked and served with a creamy dijon mustard sauce. Pair this with a green salad and a glass of Chardonnay for a restaurant-worthy meal!
- Contains three servings
- Packaged in an oven-ready pan
- Cook from thawed
Thaw in refrigerator and cook within 2 days of being thawed. Preheat oven to 400°. Discard pan lid and remove bags. Snip corner of SMALL sauce bag and squeeze even amounts of sauce over tops of stuffed chicken breasts. Use back of spoon to smooth and spread evenly. Top with even amounts of panko breadcrumbs, pressing down slightly. If you have some oil or butter spray, you can spray over panko crumbs to help them brown but it’s not necessary. Cook for approx. 30 min or until chicken is cooked through (165°). Meanwhile, empty contents of sauce bag into a saucepan and bring to a boil over medium heat, stirring frequently. Reduce heat and stir until thickened. Serve chicken with sauce on the side (REMOVE SKEWER FROM CHICKEN)