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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Ham and Swiss Chicken with Mushrooms and Tomatoes

Course: Main Dish

Cuisine: American, Stove Top

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Calories: 244kcal

Author: Steph Wagner

Cost: $1.93 per serving

A spin off Chicken Cordon Bleu using hot ham slices, swiss cheese and thinly cut chicken breasts.

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Ingredients

• 1 lb boneless, skinless chicken breast
• 2 tbsp dijon mustard
• 1 tbsp white wine vinegar
• 1 tbsp olive oil
• 10 oz white mushrooms thinly sliced
• 3 slices swiss cheese cut in half
• 6 slices shaved deli ham
• 1 roma tomato sliced

Instructions

• Use chicken shears to cut any unwanted pieces of chicken breast. Cut chicken breast in half lengthwise. Cut chicken breast in half again going through the chicken to make a thinner breast.
• Add chicken to a mixing bowl. Add mustard, 1 tsp olive oil and white wine vinegar. Stir to coat and set aside.
• Heat a large skillet over medium heat. Add 2 tsp olive oil and the mushrooms and cook. Stirring occasionally until browned. Place in a large covered dish to the side to keep warm. (Note: if mushroom slices are still large, chop further)
• Add three chicken breasts to the hot pan and cook approximately 5 minutes per side or until cooked through. Remove chicken to covered dish with mushrooms. Immediately place slice of cheese over each.
• Add next batch of chicken breast to the skillet and repeat. Which chicken is cooking. heat a small skillet to medium high heat. Add ham slices in batches and heat about 2 minutes per side. Place on top of chicken breasts.
• When all chicken is cooked through each should be topped with swiss and ham. Serve with mushroom and tomato slices.

Notes

This recipe makes 4 servings. Each chicken breast will be approximately than 2.5 ounces, plus toppings.

 

Nutrition

Calories: 244kcal | Carbohydrates: 3g | Protein: 28g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 507mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 1mg