Sunday, March 20, 2011

Swiss Mushroom Chicken

Swiss Mushroom Chicken adapted from here based on ingredients I had on hand.

4 boneless skinless chicken breast halves (4 ounces each)
1 egg
1 bread crumbs
3/4 teaspoon salt
1/2 pound fresh mushrooms, sliced
2 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 bread crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs.

Overall this was easy and everyone loved it!

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 ham slice, mushrooms and a cheese slice. Pop in the oven at 450 for about 10 minutes or until cheese is melted.

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