Ham and Cheddar Cheese Filling

enough to stuff 4 breasts

NOTE: If desired, substitute Gruyère or Swiss for the cheddar.

INSTRUCTIONS:

1. Heat butter in medium skillet over low heat until melted; add onion and sauté, stirring occasionally, until deep golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant, about 30 seconds longer; set aside.

2. In medium bowl, using hand mixer, beat cream cheese on medium speed until light and fluffy, about 1 minute. Stir in onion mixture, thyme, and cheddar; season with salt and pepper and set aside. To stuff breasts, place one slice ham on top of cheese on each breast, folding ham as necessary to fit onto surface of breast.

VARIATIONS:

Gorgonzola Cheese Filling with Walnuts and Figs

Two tablespoons of dried cherries or cranberries can be substituted for the figs.

Follow recipe for Ham and Cheddar Cheese Filling, replacing cheddar cheese with 2 ounces crumbled Gorgonzola cheese (about ¹/₂ cup). Stir in ¹/₄ cup chopped toasted walnuts, 3 medium dried figs, stemmed and chopped (about 2 tablespoons), and 1 tablespoon dry sherry along with Gorgonzola. Omit ham.

Broiled Asparagus and Smoked Mozzarella Filling

To cook asparagus for this filling, toss trimmed spears with 2 teaspoons olive oil and salt and pepper to taste on a jelly roll pan, then broil until tender and browned, 6 to 8 minutes, shaking pan to rotate spears halfway through cooking time.

Follow recipe for Ham and Cheddar Cheese Filling, replacing cheddar cheese with 2 ounces shredded smoked mozzarella cheese (about ¹/₂ cup). Replace ham with 16 medium asparagus, trimmed to 5-inch lengths and broiled. Place 4 asparagus spears horizontally on top of cheese on each breast, spacing them about 1 inch apart and trimming off ends if necessary.