Grilled Chicken, Ham and Marble Cheese Pockets

Fire up the grill for these cheesy chicken pockets – they’re perfect for busy back-to-school weeknights. Enjoy them for dinner or keep leftovers for lunch.

  • 8
  • 35
  • 4


  • 4 chicken breasts
  • 4 tsp (20 mL) Dijon mustard
  • 8 asparagus spears, halved
  • 8 slices Cracker Barrel Marble Cheese Slices
  • 4 slices thinly sliced ham
  • 1 sweet red pepper, sliced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper


  1. PREHEAT grill to medium-high heat; grease grates well.
  2. SLICE pockets into chicken breasts, cutting horizontally and leaving 1/2-inch (1 cm) border all around. Spread mustard inside each pocket.
  3. STUFF each piece of chicken with asparagus, cheese slices, ham and red pepper. Season with salt and pepper.
  4. GRILL chicken pockets, covered, turning occasionally, for 10 to 12 minutes or until chicken is cooked through and cheese is melted.

Helpful Hint

Check doneness of chicken by inserting instant-read thermometer into thickest part of the chicken. Internal temperature should read 165°F (73°C).