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Cheesy Chicken Cutlets with Ham and Jam

Photo: Jennifer Causey

Serves 4 (serving size: 1 cutlet)

Think of this dish as a play on chicken cordon bleu, one that’s much easier to prepare. Instead of splitting and stuffing chicken breasts with ham and cheese, we broil chicken cutlets until done and simply top them with ham, cheese, and a touch of blackberry jam. The sweetness is a delightful surprise that pairs nicely with all the savory elements. We tested the dish with cheddar, which you could use in a pinch, but the nutty, tangy flavor of Havarti makes it feel more special. As Recipe Developer Adam Hickman says, “It ain’t a party without Havarti.”


  • 4 (4-oz.) chicken breast cutlets
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 2 teaspoons canola oil
  • 1/4 cup blackberry jam
  • 2 ounces thinly sliced reduced-sodium deli ham
  • 1/4 cup chopped scallions
  • 2 ounces reduced-fat Havarti cheese, thinly sliced

Nutrition Information

  • calories 266
  • fat 8 g
  • satfat 2.6 g
  • monofat 3 g
  • polyfat 1.2 g
  • protein 32 g
  • carbohydrate 15 g
  • fiber 0.0 g
  • cholesterol 98 mg
  • iron 1 mg
  • sodium 374 mg
  • calcium 134 mg
  • sugars 13 g
  • Est. Added Sugars 13 g

How to Make It

  1. Preheat broiler to high with oven rack 6 inches from heat.

  2. Sprinkle chicken with pepper and salt. Heat oil in a large ovenproof skillet over medium-high. Add chicken, and cook until done, 3 to 4 minutes per side. Top evenly with jam, ham, scallions, and cheese. Transfer skillet to oven; broil until cheese browns, 2 to 3 minutes.