"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"

Original is 4 servings

Metric US

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Step by Step Method

Step 1

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.

Step 2

Preheat oven to 375 degrees F.

Step 3

Melt about 1/3 cup of butter and pour into bottom of a 9 x 13 baking dish.

Step 4

Mix together the bread crumbs with Parmesan cheese, parsley, garlic powder, salt and pepper.

Step 5

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).

Step 6

Coat the chicken thoroughly in crumb mixture. Place coated chicken in baking dish. Drizzle the remaining egg mixture over the top.

Step 7

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).

Step 8

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.