- 4 boneless, skinless chicken breasts
- 4 slices ham, thinly sliced
- 4 slices Swiss cheese, thinly sliced
- 2 C. seasoned bread crumbs
- 1/4 C. grated parmesan
- 4 T. butter
In a bowl, combine bread crumbs with grated parmesan. In another bowl, melt butter. Place each chicken breast on a cutting board between pieces of wax paper. Use a skillet to pound each chicken breast about 1/4-1/2 inch thick. Arrange a slice of ham and Swiss cheese on top of each one. Roll each chicken breast tightly. Dip into melted butter and then roll in bread crumbs. Place in baking dish and secure with toothpick(s). Bake uncovered for 45 minutes at 375. Can eat as is or serve with traditional sauce.
Traditional Sauce:
- 1/2 C. cream of chicken soup
- 1/4 C. sour cream
- 1/4 C. milk
- 1 tsp. minced garlic
- 1 tsp. salt
- 1/2 tsp black pepper
- 2 tsp dried parsley
- 1 T. Dijon or yellow mustard
Thoroughly mix all ingredients together in a sauce pan. Heat on the stove top until slightly bubbly. Serve in a small bowl or gravy boat on the side. You could also pour over chicken just before serving.
