Ham and Cheese Stuffed Chicken Breasts

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare a grill fire to 350° using pecan or hickory for smoke flavor.

Step 2

Make a pocket in the center of the chicken breasts by slicing

Step 3

through the center from one end, making a 2- 3 inch slit, not cutting all the way through

Step 4

In a bowl, combine, ham, 1 cup cheddar cheese, 1/4 cup diced

Step 5

onion, 1/4 cup diced bell peppers, 1/2 teaspoon salt and 1/2 onion, 1/4 cup diced bell peppers, 1/2 teaspoon salt and 1/2 teaspoon pepper

Step 6

Stuff filling into chicken breasts.

Step 7

Place on a baking sheet and brush or spray with olive oil. Sprinkle with 1 teaspoon kosher salt and Everything Bagel Seasonings.

Step 8

Cook chicken over indirect fire with the grill closed for about 25 minutes. Check internal temperature using a digital thermometer in the top of the chicken breast.

Step 9

Cook until chicken reaches 165°.

Step 10

Remove to a platter and rest five minutes.

Step 11

Prepare the cheese sauce while the chicken is cooking. Melt butter in a skillet and cook 1/2 cup diced onion, 1/4 cup diced bell peppers

Step 12

and the minced garlic clove over medium heat, stirring often until vegetables are softened.

Step 13

Add flour and whisk to combine. Continue to stir and cook about 3 minutes. Whisk in milk.

Step 14

Add cream cheese and whisk until fully melted. Lower to simmer and mix in 2 cups shredded cheddar until fully combined and sauce is smooth.

Step 15

Keep warm until ready to serve.

Step 16

Drizzle about a tablespoon of sauce over each chicken breast and move to a cutting board. Slice into thin slices, cutting across the wide part of the chicken, so that the filling stays inside the pocket.