4 skinned and deboned chicken breasts1/2# good smoked ham, shaved thinly
1 C. sliced baby Bella mushrooms
2 shallots, minced
1/4 C. Chicken stick or broth
3/4 C. Grated Gruyere cheese
1 large clove garlic, peeled and minced
3 Tbsp. Olive oil
1 tsp. fresh thyme
1/2 tsp. Paprika
Sea salt and fresh ground black pepper
Preheat oven to 400°F.
Using a very sharp knife carefully cut a pocket in each chicken breast. Stuff each breast by layering some smoked ham, then mushroom mixture and top with some cheese. Gently press down on top of the chicken breast and using a few wooden toothpicks secure edges of the pocket, so filling does not come out during cooking. Place stuffed chicken on a rimmed baking pan and season with paprika, sea salt and fresh cracked black pepper. Drizzle with olive oil and place in hot oven. Cook for 25 minutes, then transfer under hot broiler for last 4-5 minutes to get brown. Remove from broiler and let rest for 10 minutes.
Remove toothpicks and slice on the bias. Serve and enjoy!