Swiss Mushroom Chicken
Total TimePrep/Total Time: 20 min.
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 large egg
- 1 cup crushed butter-flavored crackers (about 25 crackers)
- 3/4 teaspoon salt
- 1/2 pound fresh mushrooms, sliced
- 2 tablespoons butter, divided
- 4 slices deli ham or thinly sliced hard salami
- 4 slices Swiss cheese
- Preheat broiler. Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside.
- In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink.
- Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted.
Nutrition Facts1 chicken breast half: 343 calories, 21g fat (10g saturated fat), 119mg cholesterol, 956mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 20g protein.
Oct 8, 2019
The cheese and mushrooms saved this recipe for me. It was okay but needs some kind of sauce. Even though the chicken was tender, it seemed very dry to us. Maybe I did something wrong. It looked great, but was missing something.
Sep 18, 2019
This was very good with a nice presentation.
Jul 21, 2019
Very tasty and easy to make. My chicken breasts were 1/2 inch thick so I used two eggs and more bread crumbs (Ritz and Panko). After browning chicken in a skillet I put them in the oven at 375 degrees for 20 mins then under my broiler for 2 minutes. Perfect and will make again
Jul 20, 2019
I liked what Lynne did by putting the cheese over the top of the mushrooms. But allowing this chicken to rest to redistribute the juices is only going to get you colder chicken. Any meat (chicken) that is under 1/2" in thickness has no room for juice distribution. It is as juicy as it is going to get after cooking.
Feb 13, 2019
This has been in my regular meal rotation ever since the recipe appeared in Taste of Home magazine over 15 years ago - it is That good! I often leave off the ham with still delicious results. I sometimes use 1 cup panko and 1/2 cup Ritz crackers (approximately 10 crackers) in place of all Ritz for the breading. Another shortcut is after placing the cheese on top of the mushrooms, I turn off the heat and simply cover the skillet for 1 to 2 minutes until the cheese is melted. This also allows the chicken to rest and redistribute the juices to assure a moist end product. I would give this 10 stars if possible.
Feb 4, 2019
I found this recipe in your monthly magazine back in 2004. I wan't to surprise my wife for Valentines Day. Boy did I ever. Extremely easy to make, even for a man, ;) with a limited number of ingredients. She asks for it quite often. Makes a good left over meal, I take it to work for lunch and everyone there is trying to steal a bite. Not a chance, it's all mine.
Nov 25, 2017
Giving this 5 stars... although I did not have an ovenproof skillet so ended up frying the chicken and then transferring to an oven proof pan. Really good flavor combo.
May 14, 2014
Yum! This was really tasty and easy. I used Panko bread crumbs and Jarlsberg cheese and followed the directions as written. I'm very pleased with this recipe and I will absolutely make it again!
Oct 23, 2013
This is a very simple recipe and delicious - I use a good quality imported ham. I have made it many times, and it reheats well.
Oct 3, 2013
This is an excellent recipe, thanks so much! It's also very versatile. I love this recipe just the way it is, but sometimes I change it up a bit by omitting the ham and serving it with provolone or mozzarella cheese with homemade spaghetti sauce as chicken parmesan. Sooooo good.