Dill Havarti-Stuffed Chicken Breasts

dill havarti-stuffed chicken breasts Entree
Dill Havarti-Stuffed Chicken Breasts
  • Prep 10 min
  • Total 30 min
  • Ingredients 9
  • Servings 2

Make a quick meal by stuffing chicken breasts with creamy dill Havarti cheese, then baking them. MORE+ LESS-

Updated May 3, 2012



boneless skinless chicken breasts
oz dill Havarti cheese, sliced
tablespoon butter, melted
teaspoon Italian seasoning
Salt and freshly ground pepper to taste


medium tomato, sliced
cup sliced English (seedless) cucumbers
teaspoons olive oil
Salt and freshly ground pepper to taste


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  • 1
    Heat oven to 400°F. Lightly spray small shallow baking dish with cooking spray.
  • 2
    Cut a pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Place sliced cheese in pockets. Brush chicken with melted butter; sprinkle with Italian seasoning, salt and pepper. Place in baking dish.
  • 3
    Bake uncovered 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 4
    On each of 2 plates, arrange tomato and cucumber slices. Drizzle with oil; sprinkle with salt and pepper. Place 1 chicken breast on each plate.

Expert Tips

  • Stuff 1 to 2 thin slices of deli ham in the pocket of each chicken breast, and you’ll have Havarti chicken cordon bleu, but without the typical breading.
  • Instead of a salad, serve the chicken with steamed vegetables such as broccoli or green beans.
  • English cucumbers, also known as hothouse cucumbers, don’t have the waxy coating of regular cucumbers (you’ll find them wrapped in plastic), and while they aren’t completely seedless, they have fewer and smaller seeds than other varieties.

Nutrition Information

No nutrition information available for this recipe

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