About
Usually Sunday nights are for leftovers, but not this weekend! Now that you know about Sunday-Night Swiss Chicken, you've got a super simple dish to enjoy as you sunset the great weekend you had. Crispy, juicy, and loaded with melty cheese, earthy mushrooms, and savory ham, each slab of these chicken breasts is full of flavor and hearty goodness. There will be no Sunday scaries when Sunday-Night Swiss Chicken is on the menu! It's going to be a great week!
Ingredients
- 1 large egg
- 1 cup buttery crackers, crushed
- 3/4 teaspoon salt
- 4 chicken breast halves, boneless and skinless, pounded 1/4-inch-thick
- 1/2 pound fresh mushrooms, sliced
- 2 tablespoons butter, divided
- 4 slices deli ham, thinly sliced, can substitute hard salami
- 4 slices Swiss cheese
- fresh parsley, to taste, chopped, for garnish
Directions
Step 1 -Preheat the broiler.
Step 2 -In a shallow bowl, lightly beat the egg.
Step 3 -In a second shallow bowl, add the cracker crumbs and the salt and mix to combine.
Step 4 -Dip each of the chicken halves in the egg, then in the cracker crumbs, pressing lightly to adhere.
Step 5 -In a large, oven-safe skillet over medium heat, add the mushrooms and 1 tablespoon of the butter and sauté until the mushrooms are tender.
Step 6 -Transfer the sautéed mushrooms to a plate and tent with foil to keep warm.
Step 7 -In the same skillet, add the dredged chicken halves and the remaining butter. Cook until the chicken halves reach an internal temperature of 165 degrees F and the juices run clear, about 3-4 minutes on each side.
Step 8 -Top each of the chicken breast halves with 1 slice of the ham, 1/4 of the mushrooms, and 1 slice of the cheese.
Step 9 -Broil the chicken halves 4-6 inches from the heat source until the cheese has melted, 1-2 minutes.
Step 10 -Serve the chicken garnished with the parsley.
