This easy dish is impressive, not only in presentation but taste. Though I usually use chicken tenderloins in place of whole chicken breasts since tenderloins are more forgiving when it comes to “moist and tender,” use whichever you like (though I would give whole breasts a good pounding to thin them a bit). As for the Pepper Jack cheese, it’s every bit as good as mozzarella–in a different way, of course. Enjoy!
3/4 cup Italian-seasoned breadcrumbs
1/3 cup Panko breadcrumbs
3 tbsp chopped parsley, divided
1/2 tsp sea salt
1/2 tsp pepper
8 chicken tenderloins
1 tbsp olive oil
1 tbsp butter
8 slices deli ham
8 slices Pepper Jack Cheese
1) Preheat broiler
2) In large zip top bag, add Italian and Panko breadcrumbs, 2 tbsp parsley (reserving 1 tbsp for topping), salt, and pepper; shake to combine; add chicken and shake to coat
3) In oven-safe skillet over medium high heat, add olive oil and butter; when butter melts, add breaded chicken to skillet and cook 3-4 minutes each side until done; remove skillet from heat
4) Place slice of ham on each chicken tenderloin in skillet, followed by slice of Pepper Jack cheese; place skillet under broiler and broil 2 minutes until cheese melts and is lightly browned; remove from oven and sprinkle with reserved parsley; yum!