Ingredients:
4 (3-oz.) thin-sliced chicken cutlets
½ teaspoon black pepper, divided
¼ teaspoon salt
¼ cup shredded Swiss cheese
2 tablespoons reduced-fat cream cheese
¼ cup whole-wheat or regular panko breadcrumbs
1 teaspoon dried parsley flakes or dried thyme
4 teaspoons olive oil, divided
¼ cup chopped deli ham (about 1 oz.)
Note: Purchase boneless, skinless chicken breasts on sale this week, and make your own cutlets. Cut chicken breasts in half horizontally. Place in a large zip-top plastic bag, and pound to an even thickness. Cut into 3-oz. portions. Serve with a green salad or asparagus for a complete meal.
Instructions:
- Preheat oven to 400°F.
- Sprinkle chicken with ¼ teaspoon pepper and the salt. Combine cheese and cream cheese in a bowl. Combine the remaining ¼ teaspoon pepper with the breadcrumbs, parsley or thyme and 2 teaspoons oil in another bowl.
- Heat remaining 2 teaspoons oil in a large, ovenproof skillet over medium heat. Add chicken to pan, and cook until browned, about 2 minutes per side.
- Move the chicken to the center so all pieces are touching. Top with cheese mixture, sprinkle with ham, then top with breadcrumb mixture.
- Transfer skillet to oven, and bake 5 to 7 minutes or until the chicken is no longer pink in the center and a thermometer registers 165°F.