This is a often requested dish by Tim and has undergone a few changes from its first incarnation, to make it either a little healthier or easier.
to serve 4
1 lb chicken breast ( the breasts I have been getting have been about a pound each)
seasoned bread crumbs
packet of dry buttermilk ranch dressing mix (I use this often enough I get the big jar of it)
4 slices of ham or proccuto
4 slices of Swiss cheese or cheese of choice (plus a little extra)
If you have big chicken breasts, carefully slice them laterally to create thinner pieces, from one breast I can get 3 to 4 slices. Dredge the chicken in flour, then beaten egg (I like to add a little water or milk to thin it out ) then in the bread crumbs that the dry dressing mix has been added to. I like to quick brown both sides in a very hot cast ion skillet. They will not be cooked all the way through. Place breasts in a pan or baker and bake in a 350 degree oven until chicken is just cooked through. Remove pan, place a smaller piece of cheese on each breast, a slice of ham, then the full slice of cheese. Put back into the oven and bake until the cheese is melty and bubbly and the ham is a little cooked around the edges.