A classic French dish featuring chicken stuffed with ham and cheese, then breaded and pan-fried to golden perfection.

Ingredients

  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 1 tsp salt (for chicken)
  • 1 tsp black pepper (for chicken)
  • 4 thin slices ham or prosciutto
  • 4 thin slices Gruyère or other Swiss cheese
  • 1 cup dry bread crumbs
  • 1/4 cup minced parsley
  • 1 tsp salt (for coating)
  • 1/2 tsp black pepper (for coating)
  • 2 large eggs
  • 1 tbsp water
  • 1/4 cup flour
  • 3 tbsp vegetable oil

Directions

  1. Trim any fat around the edges of the chicken breasts.

  2. One at a time, place the chicken breasts between sheets of wax paper and pound with a mallet or rolling pin until about 3/8 inch thick.

  3. Season both sides of the chicken with salt and black pepper.

  4. Arrange the chicken smooth side down on a work surface.

  5. Cover one half of each breast with:

    • 1 thin slice ham or prosciutto per breast
    • 1 thin slice Gruyère or Swiss cheese per breast (leaving space around the edges)

  6. Fold each chicken breast in half over the ham and cheese and press the edges firmly together to seal.

  7. Combine in a wide shallow bowl:

    • dry bread crumbs
    • minced parsley
    • salt (1 tsp)
    • black pepper (1/2 tsp)

  8. Whisk together in a shallow bowl: eggs and water.

  9. Spread flour on a plate.

  10. Press both sides of each chicken packet in the flour.

  11. Dip in the egg mixture.

  12. Coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.

  13. Set aside on a plate.

  14. Heat vegetable oil in a large heavy skillet over medium-high heat until shimmering.

  15. Place the chicken packets in the skillet and cook until browned on both sides, 3 to 4 minutes each side.

  16. Drain on paper towels and serve immediately.