Alsatian Stuffed Chicken Breasts

• 1 lb chicken breast
• 18 lb deli ham, cut in 1/4 inch cubes (I prefer Boar's Head Sundried Tomato and Rosemary ham)
• 2 shallots, minced
• 3 ounces sliced baby portabella mushrooms
• 1 tablespoon olive oil
• 13 cup shredded gruyere or 13 cup emmenthaler cheese

1. Saute ham, shallots and mushrooms together in oil.
2. Slit a pocket in each chicken breast.
3. Divide ham mixture evenly among breasts.
4. Bake at 375* in covered dish 25 minutes or until cooked through.
5. Remove cover and top chicken with shredded cheese.
6. Broil until cheese bubbles and browns, about 5 minutes.

chicken breast, deli ham, shallots, baby portabella mushrooms, olive oil, shredded gruyere

Taken from www.food.com/recipe/alsatian-stuffed-chicken-breasts-62939 (may not work)