Swiss Mushroom Chicken
This entree is easy to prepare but looks and tastes special enough for company and special-occasion suppers. Everyone enjoys the golden chicken breasts topped with ham, melted Swiss cheese and fresh mushrooms.—Jan Baxter, Humarock, Massachusetts
Ingredients
- 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
Reviews
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.
This was very good with a nice presentation.
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
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.
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.
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.
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.
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!
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.
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.