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***UPDATED AUGUST 2023*** This treasured recipe has been a family favorite of ours for years. It often shows up on birthdays and other celebrations, but is easy enough to make for a week night dinner as well.
The classic combination of ham, Swiss cheese and chicken lightly breaded and baked is a delightful, to be sure. Included is a simple gravy recipe we put on top.
Be sure you filet each of the chicken breasts. It helps them cook more quickly.
Ingredients
- Chicken:
- 5 chicken breasts
- 1 C Italian bread crumbs
- 5 slices deli ham
- 5 slices Swiss cheese
- Sauce:
- 2 cans cream of chicken soup
- 3 T sour cream
- 1 T butter
Instructions
1. Fillet your chicken breasts. That means stick a sharp knife into the top of the breast and through the middle, cutting it into two pieces. This will give you smaller pieces of chicken to work with.
2. Cut your ham and cheese into 10 pieces as well. I usually purchase both my deli ham and Swiss cheese at Costco.
3. Place a piece of ham and a piece of Swiss cheese in the center of each slice of chicken and roll it up.
4. Place your Italian bread crumbs into a pie plate and dip each chicken wrap into the crumbs.
5. Place the breaded chicken into a sprayed 9x13 pan.
6. Cover with foil and bake at 375 for 45 minutes. Remove the tin foil and bake for another 15 minutes.
7. When the chicken in almost done combine the sauce ingredients in a medium sized sauce pan. Cook over medium heat until all ingredients are warmed through. Serve over the top of the chicken.
Do you have a trick that prevents the cheese from melting out? I can’t seem to make this turn out with any cheese left inside. I have tried toothpicks even. It is quite possible that I am just cordon bleu inept. 😉
Julee,
You are by no means “cordon bleu inept”! The cheese runs out of mine a little bit as well. However, we love it that way as long as I am careful to take it out of the oven before the cheese gets too crusted over and dark. My husband says the cheese that melts out of the chicken is his favorite part. Sorry I don’t have any better advice for you. 🙂
All the best,
~Jamie