Some easy stuffed chicken breast recipes are ham and cheese stuffed chicken and bacon and blue cheese stuffed chicken. Use boneless, skinless breasts halves for the ham and cheese recipe. Use skin-on, bone-in chicken breasts for the blue cheese and bacon recipe. Both recipes take about an hour to prepare.
To make ham and cheese stuffed chicken breasts, cut a 3-inch-long pocket into each of the four 8-ounce boneless, skinless breasts. Rub 1 tablespoon of Dijon mustard inside each breast, and put 3 ounces of sliced deli ham and one 2 1/2-ounce slice of provolone inside of every pocket. Coat the breasts in olive oil, andthen add salt and pepper to taste. Cook the chicken on a nonstick skillet under medium high heat for about 6 to 8 minutes per side. Cover the skillet for the last 3 minutes of the cooking process. Make sure the chicken reaches 160 F before removing it from the heat.
To make bacon and blue cheese stuffed chicken, mix 8 ounces of unsalted butter, 4 ounces of blue cheese, four slices of cooked, chopped bacon and 2 teaspoons of chopped chives in a bowl. Loosen the chicken breast skin, and then stuff the mixture under the skin of each chicken breast. Put the chicken breasts on a baking sheet skin-side up, and then bake them at 425 F for 40 minutes. Check that the temperature of the chicken is 160 F before removing the breasts from the oven.