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Ingredients
- 4 Boneless Skinless Chicken Breasts
- Slices Cooked Ham
- Slices Swiss Cheese
- 1 Cup Italian Style Breadcrumbs
- 1 Large Egg, beaten
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
Preparation
Step 1
Put cubed potatoes in bottom of 13x9 pan with stick of butter.
Pound chicken as thin as possible.
Coat chicken in flour/salt/pepper, egg, bread crumbs.
Place chicken on top of potatoes. Top with ham layered with cheese. Top with bechemel sauce and mozarella. Bechemel: In saucepan melt 2 T butter and 2T flour. Cook 1 minute (don't brown). Add 1 1/4 c milk and stir until thick.
Bake 350, 45 minutes - 1 hour