Chicken Breast (pounded so each piece is even, which is better for cooking – no burned edges this way)
Thick Slice of ham (lunch meat is best, but not deli thin style)
Slice of Swiss cheese
Bake chicken breast in oven, as you would normally – 350’ for about 40 minutes, depending upon thickness of each chicken breast
I like to lightly season mine with Lawry’s or chicken seasoning, plain old salt and pepper works fine too.
When chicken is just about done, top each piece with a slice of ham, followed by a slice of cheese and return to oven for a few minutes, until the cheese is slightly melted and still on each piece of meat.
This works well with chicken tenderloins if you cut each slice of ham and cheese in half. Provolone cheese is also a tasty combination.
¼ cup Mayonnaise (not salad dressing)
2 Tablespoons Regular prepared mustard
1 Tablespoon Prepared Dijon Mustard
1 Tablespoon Honey Mustard (or ½ Tablespoon honey and ½ Tablespoon regular mustard)
Mix together, adding a little more Dijon, if needed
Sizzler breads their chicken first, but I think that’s too time consuming and doesn’t really increase the flavor of the main course.
Opening my eyes
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