Ingredients
- 4 large boneless chicken breasts
- 1 Tbs. olive oil
- 1 tsp. poultry seasoning
- salt to taste
- 4 slices ham
- 4 slices swiss cheese
- 1/2 C. grated parmesan cheese
- Sauce: 8 oz. cream cheese
- 1/4 C. chicken broth
- 1/4 C. sour cream
- 1/4 C. mayonnaise
- 1 tsp. Dijon mustard
- 1/2 C. grated parmesan cheese
Preparation
Step 1
Preheat oven to *375.
Cut cream cheese into cubes and place in a bowl to soften.
Trim fat from chicken, cut each breast in half lengthwise so each one makes two thin pieces.
Rub a pinch of poultry season on one side of each chicken piece.
Heat the oil over med-high heat in a large frying pan, add chicken and cook 2 minutes on each side. Remove chicken to paper, pat dry with additional paper towel to absorb any extra water.
While chicken cooks cut ham and swiss cheese into 8 slices.
Lay chicken pieces out in 9X13", put a slice of ham and then a slice of cheese on top of each chicken breast.
Microwave cream cheese if needed. Whisk the chicken stock into the cream cheese, followed by the sour cream, mayo Dijon and then parmesan. Sauce will be thick.
Spread the sauce over the top of the chicken, sprinkle with remaining parmesan cheese.
Bake 35-40 minutes or until bubbling hot and starting to brown.