Monday, March 14, 2011

Swissed Chicken

Here's a nice easy one that you can prep ahead of time and finish off in the oven when ready to serve. I usually use Italian bread crumbs for this, but this time I did a combo of panko and parmesan...sooo good!

3 boneless, skinless chicken breast halves, cut through through the center to make 6 thin halves
2 cups panko crumbs
1/2 cup grated parmesan cheese
flour for dredging ( maybe 1 cup)
2 eggs, beaten with a few tablespoons of water
3 small tomatoes, thinly sliced
6 slices Swiss cheese, each about the size of the chicken breast
vegetable oil for frying

Set up a breading station: place the flour, beaten eggs and panko mixed with the parmesan  in three shallow bowls. 
Coat each breast, first with flour, then eggs, and then the panko mixture.
In a large frying pan heat enough oil to measure up about 1/2 inch in the pan and brown the breaded chicken on each side.(you may have to do this in batches)
Place the breasts in an oil sprayed 9 x13 inch baking dish.
Place 2 slices of tomato on each breast and bake for 15 minutes at 350F.
Add a slice of Swiss to each breast and continue to bake for 10 to 15 minutes until the cheese melts nicely. 

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