Ingredients
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1/2 Cup Breadcrumbs
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1/4 Cup Grated parmesan
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1 Tsp Thyme, chopped
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1 Tsp Butter (Melted)
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2 Boneless skinless chicken breasts
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4 Slices swiss cheese
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4 Slices of ham
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1 Egg (Beaten)
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2 Tsp Flour
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Mustard Cream Sauce
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1 Tsp Butter
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1 Cup Cream
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2 Tsp Dijon Mustard
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3 Tsp Parmesan cheese finely grated
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100g Button mushrooms, sliced
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1 Tsp Thyme, chopped
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1 Lemon
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Salt and Pepper
Directions
Steps
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1
Done
|
Preheat oven to 180c |
|
2
Done
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Prepare egg and flour needed for dredging by putting each in a separate shallow dish. Set aside. |
|
3
Done
|
To bake, dip each stuffed breast in flour, then egg, then press both sides firmly into the breadcrumb mixture to fully coat. |
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4
Done
|
While the chicken is baking, make the sauce. In a small saucepan over medium heat, melt the butter and sauté the mushrooms, once lightly coloured add the cream and reduce until thickened, remove from heat and whisk in dijon, parmesan, and thyme. Add salt, pepper and some lemon to taste. 1 intro |
