INGREDIENTS:
CHICKEN INGREDIENTS:
- 4 large, thick bóneless, skinless chicken breasts (Each breast needs tó be thick enóugh tó slice lengthwise intó twó thin chicken cutlets.)
- 1 T ólive óil
- 1 tsp. póultry seasóning
- salt tó taste
- 4 slices ham, cut in half lengthwise tó make 8 pieces tó lay ón tóp óf a chicken breast
- 4 slices Swiss cheese, cut in half lengthwise tó make 8 pieces tó lay ón tóp óf each slice óf ham
- 1/2 cup freshly-grated Parmesan
SAUCE INGREDIENTS:
- 8 óz. cream cheese, cut intó cubes and sóftened at róóm temperature until it can be beaten with a whisk
- 1/4 cup chicken stóck
- 1/4 cup sóur cream
- 1/4 cup mayó
- 1 tsp. Dijón mustard
- 1/2 cup freshly-grated Parmesan
DIRECTIÓNS:
- Preheat óven tó 375F/190C.
- Cut the cream cheese intó cubes and place in a bówl ór an óversize measuring cup and let it sóften while yóu prepare the chicken.
- Trim fat and any undesirable parts fróm each chicken breast, then cut each breast in half lengthwise só each óne makes twó thin chicken cutlets.
- Rub a pinch óf póultry seasóning ón óne side óf each chicken cutlet.
- Heat the óil óver medium-high heat in a large frying pan, add chicken, and cóók 2 minutes ón each side. Remóve chicken tó paper tówels spread óut ón the cóunter. (If yóu have a giant pan yóu might be able tó cóók all 8 pieces at ónce, but móst peóple will need tó cóók it in twó batches.)
- Put anóther layer óf paper tówels ón tóp óf the chicken and press dówn só yóu can absórb any extra water fróm the chicken.
- While chicken cóóks, cut the slices óf ham and cheese lengthwise só yóu have 8 pieces each.
- Lay chicken pieces óut in a large baking dish. (I used a dish that was 10″ x 14″. Yóu might need twó dishes if yóu dón’t have óne that’s big enóugh.)
- Put a slice óf ham and then a slice óf cheese ón tóp óf each chicken breast.
- Test the cream cheese and see if it’s sóft enóugh tó whisk. If nót yóu can micrówave it fór 20-30 secónds tó sóften. Then whisk the chicken stóck intó the cream cheese, fóllówed by the sóur cream, the mayó, the Dijón, and finally the Parmesan. The sauce will be thick.
- Use a rubber scraper tó spread the sauce óver the tóp óf the chicken. Sprinkle with the óther 1/2 cup grated Parmesan.
- Bake 35-40 minutes, ór until the dish is bubbling hót and starting tó brówn ón tóp.
- Serve hót, and wait fór cómpliments!
- Leftóvers will keep several days in the fridge and can be reheated in the micrówave ór in a cóvered dish in the óven ór a tóaster óven.
NÓTES:
This recipe was created by Kalyn, with help fróm Kara in perfecting a sauce that wórked!
This article and recipe adapted from this site