March 3, 2011

Swiss Mushroom Chicken

4 boneless skinless chicken breast halves (4 ounces each)

1 egg

1 cup crushed butter-flavored crackers (about 25 crackers)

3/4 teaspoon salt

1/2 pound fresh mushrooms, sliced

4 tablespoons butter, divided, plus more as necessary

4 slices deli ham or thinly sliced hard salami

4 slices Swiss cheese

Flatten chicken to 1/4-in. thickness or cut chicken lengthwise into thin cutlets. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside.In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink.Top each chicken breast half with a small piece of cheese, a ham slice, mushrooms and a cheese slice. Pop in the oven at 450 for about 10 minutes or until cheese is melted.

*This was yummy as written, but I cooked the chicken until almost completely done in the skillet then put in the oven on 275 degrees for 45 minutes then put the stuff on top and put it back in the oven on 450 degrees until the cheese was melted. I think it was more moist this way, but really good either way.

**Can be made gluten-free by using GF crackers and or bread with parmesan cheese.

No comments: