Hot Ham and Swiss Chicken Breasts
Served with sautéed mushrooms and tomato slices
Chicken Cordon Bleu, re-done
What is “Hot Ham and Swiss Chicken Breasts?” – really, it’s a spin off a classic Chicken Cordon Bleu.
Traditionally Chicken Cordon Bleu is a dish with meat wrapped around cheese. How most have come to know it is chicken, pounded thin and wrapped around ham and swiss, then breaded and fried.
Essentially what I did here was take the flavors you might see inside a chicken cordon bleu and reversed them to cut the breaded and fried portion of the dish and save time.
However, it felt like such a different dish than Chicken Cordon Bleu that in the end, I decided it was ham and swiss chicken breast! But now you know the story behind the recipe :)
How I set up my cooking process
Typically I’m a fan of a one pot dinners but I did notice with this dish it was easier to work in batches.
I cut my chicken breast in half length wise and THEN again cut it in half to make a thinner piece of chicken. This left me with six pieces of chicken.
I had six pieces of chicken in a bowl with the mustard mixture. Then the hot skillet. Then I had a covered dish.
First I sautéed the mushrooms and moved it to the covered dish. I cooked three chicken breasts and moved them to the covered dish. I placed a slice of swiss cheese on the chicken before putting the lid over top to help it melt slightly. Then cooked the next three chicken breasts.
I went ahead and put the slices of ham on a smaller heated skillet while the chicken cooked. It seemed to save time and it was easy to wash that skillet. Sometimes I debate and would rather not use an extra dish but this time it felt more efficient.
I then sliced the tomato and layered the plates – chicken with swiss, ham, mushrooms and tomato slices. It’s unique but a fun twist on chicken breast!
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