Oh my goodness, I have been trying to post this recipe for weeks…but alas, its hard enough to make dinner with a 3 year old, 4 year old, and newborn, let alone post about it! Finally I have a few moments so I’m going to try to get this written up quickly!!
I saw this recipe on a local access show while flipping through the channels a while back and wanted to try it. I didn’t write anything down and am really more of an “eyeball” than measure type of girl anyways so I’ll do my best to show you how it was made, it turned out really tasty!
For starters you will need:
Sliced Swiss Cheese
Dijon Style Mustard
Flour (add a few shakes of pepper to flour)
Boneless Skinless Chicken Breast
Trim your chicken of fat and pound it thin (I am really bad at this, so I opted to slice it in half instead…anyone have tips for how to pound chicken thin without demolishing it? I missed that day in my high school culinary class!) Layer swiss cheese and ham inside. Pin the chicken breast closed around the ham and cheese with toothpicks and lightly coat with flour seasoned with pepper.
Heat a large skillet with olive oil over medium high heat and add chicken, cooking until browned on the outside and chicken is cooked through.
Remove chicken and set aside, keeping warm. Add half a pint of heavy cream to pan drippings and about 1-2 tablespoons of mustard. Add chopped green onions to taste and simmer about 5 minutes.
Add back chicken and heat through.
I hope you liked this recipe, sorry for the rushed format! Let me know if you try it!