Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1/2 teaspoon salt (3 ml)
  • 1/4 teaspoon black pepper (1 ml)
  • 4 slices (about 4 oz/113g) cooked ham, thinly sliced
  • 4 slices (about 4 oz/113g) Swiss cheese
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (85g) (or regular breadcrumbs)
  • 1/4 cup grated Parmesan cheese (25g) (optional, but adds flavour)
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons unsalted butter (28g)

Instructions:

  1. Pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
  2. Place a slice of ham and a slice of Swiss cheese on top of each chicken breast. Fold in half or roll up tightly. Secure with toothpicks, if needed.
  3. Place flour in one dish, beaten eggs in another, and panko breadcrumbs (mixed with Parmesan, if using) in the third.
  4. Dredge each chicken breast in flour, dip in egg, and then coat thoroughly with panko breadcrumbs. Press gently to adhere.
  5. Heat olive oil and butter in a large skillet over medium heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown.
  6. If using an oven-safe skillet: Transfer the skillet to a preheated oven (375°F/190°C) and bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C). If not using an oven-safe skillet: Transfer the seared chicken to a baking sheet lined with foil. Bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C). Alternative Pan Fry method: If you don't want to use oven, lower the heat to medium-low after searing the chicken and continue to pan-fry the chicken until the internal temperature reaches 165°F (74°C), around 15-20 minutes, turning occasionally to ensure even cooking.
  7. Remove from oven (or pan) and let rest for 5 minutes before serving. Remove toothpicks (if used).