Cut a pocket in each chicken piece and stuff with cheese. Tuck and shape each piece until you have a small loaf with skin on top. Wrap each piece individually in foil and steam for 20 minutes. Remove foil and discard skin from the chicken.
Toast bread crumbs in 2 Tbsp. melted butter until golden brown. Set aside. Heat ham in remaining butter. Dress chicken with bread crumbs and ham. Serve immediately. Serves 4.
By Sandy from Graettinger, IA
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