Breaded Chicken Breast Topped with Ham & Swiss Cheese
December 24, 2014
Categories: Dinner, Main Dish, Poultry, Chicken, Dairy, Easy/Beginner Cooking, Entertaining, Sunday Dinner, Oven Bake, Boneless Pieces more
"These also make great sandwiches or wraps the next day, just cut the chicken it into strips. Plan ahead the chicken has a minimum 8 hour marinading time"
- Serving Size: 1 (444.5 g)
- Calories 1210
- Total Fat - 79.9 g
- Saturated Fat - 29 g
- Cholesterol - 2763.6 mg
- Sodium - 2109.8 mg
- Total Carbohydrate - 27.9 g
- Dietary Fiber - 1.5 g
- Sugars - 4.5 g
- Protein - 90.1 g
- Calcium - 621.4 mg
- Iron - 9.9 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.9 mg
Step by Step Method
In a small bowl, combine egg yolks with garlic. Place chicken and egg mixture in a large Ziploc bag, squeeze out all the air and seal tightly. Refrigerate for at least 8 hours, or overnight if possible, turning the bag a few times during refrigeration time.
Preheat oven to 375 degrees F.
Melt about 1/3 cup of butter and pour into bottom of a 9 x 13 baking dish.
Mix together the bread crumbs with Parmesan cheese, parsley, garlic powder, salt and pepper.
Remove the chicken from egg mixture allowing any excess to drip off back into the bag (don't discard you will drizzle it on top of the coated chicken).
Coat the chicken thoroughly in crumb mixture. Place coated chicken in baking dish. Drizzle the remaining egg mixture over the top.
Bake (lowest oven rack) for 35-40 minutes or until chicken is no longer pink and juices run clear (cooking time will depend on the size of your breasts).
Top each piece baked chicken with a ham slice then one or two slices of Swiss cheese. Place back in the oven for about 8 minutes or until cheese is melted. Remove from oven and serve with Creole Mustard Sauce.
Tips & Variations
No special items needed.