My husband described this dish as “awesome” and wanted to know if there was enough for seconds before he even had a bite.
4 small boneless, skinless chicken breasts*
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup shredded Swiss cheese
2 tablespoons cream cheese
1/4 cup coarse breadcrumbs
1 tablespoon chopped fresh parsley or thyme
2 teaspoons extra-virgin olive oil
1/4 cup chopped ham (about 1 ounce)
* If you can’t find small ones, then just buy two large ones and cut them in half.
Preheat oven to 400Â°F.
Sprinkle chicken with 1/4 teaspoon pepper and salt.
Combine Swiss cheese and cream cheese in a bowl.
Combine the remaining 1/4 teaspoon pepper with breadcrumbs and parsley (or thyme) in another bowl.
Heat 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165Â°F, 5 to 7 minutes.
We had this with mac and cheese and broccoli.
What did the family think? Hubby and I loved it. Kids were not impressed, but our oldest did eat it. Our kids just aren’t huge chicken eaters…that would be an understatement for the youngest one.
Where did this recipe come from? Eating Well
photo from Eating Well