Wednesday, June 1, 2011

Swiss Mushroom Chicken

I apologize for the picture but I was in a hurry. If you are opposed to mushrooms, just leave them out and it still tastes great!

Swiss Mushroom Chicken

4 boneless, skinless chicken breasts
1 egg, lightly beaten
1 c. crushed Ritz crackers (about 25 crackers)
3/4 tsp. salt
1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter, divided
4 slices ham or salami
4 slices Swiss cheese

Flatten chicken to 1/4 inch thickness. Place egg in a shallow bowl. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then in crumbs, set aside.

In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, melt remaining butter. Add chicken; cook over medium heat for 3-4 minutes each side or until juices run clear. Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4 inches from heat for 1-2 minutes or until cheese is melted. Yield: 4 servings.

*if you do not have an ovenproof skillet, just remove the chicken from the skillet and put in a 9x13 inch glass dish sprayed with cooking spray before you place them in the oven.


  1. At what temp?? And how long in the oven??? It looks delicious!!!!!!!

  2. Read the directions - you just put it in the broiler until the cheese is melted. There is no baking in the oven.

  3. i will have to try this sounds yummy


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