There are about a trillion and one recipes out there claiming that they have the best combinations of herbs, spices, and seasonings to make chicken the absolute STAR of any dinner setting… and I do not doubt that they are indeed very good… but I am going to share with you MY ALL TIME PERSONAL FAVORITE chicken recipes that I have prepared for my husband and I.

*DISCLAIMER*

I do not in any way, shape, or form proclaim to be a gourmet 5 star chef, or culinary aficionado… but I do know my way around the kitchen, and I have prepared quite a few dishes that have been OUTSTANDING…  particularly my chicken dinners.  Also, feel free to MAKE THE RECIPES YOUR OWN!  If you want to add or subtract something to or from the recipe, do you boo.  Also, I wash my chicken in a mixing bowl in the sink with vinegar and water OR lemon juice and water.

*END DISCLAIMER*

So without further waiting, I present to you… 16 of my favorite ways to prepare CHICKEN!

 

 

 

Quick Links

 

Jamaican Curry Chicken –  Jamaican Browning Stew Chicken –  Chicken Parmesan –  Baked Chicken –  Fried Chicken

One Pan Honey Mustard Chicken –  Chicken & Dumplings –  Chicken Piccata –  Stuffed Chicken Breast

Chicken Waldorf Salad –  One Pan Italian Packet Chicken –  Chicken Quesadillas

Garlic Parmesan Wings –  Chicken & Broccoli Casserole  –  Chicken with Fettuccine Alfredo –  Chicken Cordon Bleu

 

 

 

 

Jamaican Curry Chicken

Ingredients:

• 2.5 lbs. chicken

• 4 tablespoons Blue Mountain Jamaican Curry Powder (IMO, this is the best tasting Jamaican curry powder on the market)

• 2 tablespoons salt

• 2 tablespoons black pepper

• 1 teaspoon allspice

• 3 cloves garlic crushed and chopped

• 1 medium onion finely chopped

• 1 medium bell pepper finely chopped

• 1 teaspoon fresh thyme

• 3 tablespoons cooking oil

Wash your chicken:

…and drain thoroughly before cutting.

Instructions:

1. Cut chicken into bite-size pieces after washing.

2. In a large kitchen bowl (one that you do not mind getting stained with curry powder as it does have a tendency to stain) add the chicken, onion, bell pepper, garlic, allspice, salt, pepper, and the curry powder.

3. Mix together and allow the chicken mixture to marinate for at least an hour (the longer it marinates, the better).

4. In a pot, add the cooking oil and heat to medium/high temp.

5. Add the entire contents of the bowl to the pot and stir well.  Let the chicken cook until completely done before tasting the pot for seasoning.  I usually cook my chicken for an hour on medium heat until it is fork tender.

6. Add a cup of water to the pot to create the most delicious gravy.

7. I like to serve my curry chicken with peas and rice and fried plantains.

8. (If you like it spicy, feel free to add 1 scotch bonnet pepper to the marinade that has the seeds removed and finely chopped)

 

 

Jamaican Browning Stew Chicken

 

Ingredients:

• 2.5 lbs. Chicken Thighs (boneless and skinless)

• 3 Tablespoons Brown Sugar

• 3 Tablespoons Browning Sauce (Kitchen Bouquet)

• 3 Tablespoons Garlic Powder

• 2 Tablespoons Salt

• 2 Tablespoons black pepper

• 1 Teaspoon paprika

• 1 Tablespoon Allspice

• 1 Yellow Onion (chopped)

• 1 Bell Pepper (chopped)

• 1 Teaspoon Grated Ginger

• 1/2 cup cooking oil

• 2 Tablespoons Ketchup

• 1 cup hot water

Wash your chicken:

…and drain thoroughly before cutting.

 

Instructions:

1. Cut chicken into bite-size pieces after washing.

2. In a large kitchen bowl, combine the chicken, brown sugar, browning sauce, garlic powder, salt, pepper, paprika, allspice, onion, bell pepper and grated ginger.  Mix and let it marinate for at least an hour (the longer the better).

3. In a pot, add the cooking oil and heat to medium/high temp.

4. Add the entire contents of the bowl to the pot and stir well.  Let the chicken cook until completely done before tasting the pot for seasoning.  I usually cook my chicken for an hour on medium heat until it is fork tender.

5. Add a cup of water to the pot with the ketchup about 45 minutes into cooking to create the most delicious gravy.

6. Simmer for a few minutes longer.

7. I like to serve my browning stewed chicken with peas and rice and steamed cabbage.

8. (If you like it spicy, feel free to add 1 scotch bonnet pepper to the marinade that has the seeds removed and finely chopped)

 

 

Chicken Parmesan

 

 

Ingredients:

• 2 large eggs

• 1 tablespoon minced garlic

• 2 tablespoons fresh parsley

• 2 tablespoons salt

• 2 tablespoons pepper

• 3 chicken breast that have been cut in half to make 6 fillets

• 1 cup of Panko breadcrumbs

• 1/2 cup of regular breadcrumbs

• 1/2 cup of grated parmesan cheese

• 1 tablespoon of onion powder

• Half cup of Olive oil for frying

Homemade Sauce

• 1 tablespoon olive oil

• 1 Vidalia onion chopped/minced

• 1 tablespoon minced garlic

• 14 ounces of tomato puree

• 1 tablespoon Italian seasoning

• 2 tablespoons sugar

Cheese topping

• 6 slices mozzarella cheese

• 1/3 cup fresh shredded parmesan cheese

• 2 tablespoons parsley

 

Wash your chicken:

 …and season with salt, pepper, garlic, and parsley.  Cover with plastic wrap and allow to marinate for 30 minutes.

 

Instructions:

1. Preheat your oven to 430 degrees F and use non stick cooking spray to grease a baking tray.

2. Whisk eggs in a bowl and add marinated chicken, making sure to coat evenly.

3. Mix bread crumbs, parmesan cheese, garlic powder together in a separate bowl and dip the chicken into the mixture to evenly coat.

4. Heat oil in a large skillet to medium-high and fry chicken until golden crispy on both sides (about 4 minutes each side).

5. Place chicken on the baking tray and top with homemade sauce (see below) to your liking.

6. Place slice(s) of mozzarella cheese and about 2 tablespoons parmesan cheese on top of the sauce and sprinkle with parsley.

7. Bake for 20 minutes.  This should give the cheese enough time to get bubbly and melted.  Check the doneness of the chicken by cutting into the middle of the breast.

8. (Homemade Sauce)

9. Heat oil in a sauce pan on medium high heat and sauté onion until it is translucent.  This should take about 4-5 minutes.

10. Add garlic and cook for an additional minute.

11. Next, you want to add the tomato puree, salt, pepper, Italian seasoning, and sugar.  Mix well and cover with lid.  Bring to boil and reduce to simmer for about 10 minutes.  Always taste for seasoning as needed.

12. Serve with your favorite pasta and a nice Caesar Salad.

 

 

Baked Chicken

 

Ingredients:

• 6 Chicken Thighs (bone in, skin on)

• 2 tablespoon EVOO (extra virgin olive oil)

• 2 tablespoons of dark brown sugar

• 1 tablespoon paprika

• 1 tablespoon Oregano

• 1 teaspoon garlic powder

• 1 tablespoon salt

• 1 tablespoon pepper

• 1 tablespoon chopped parsley

 

Wash your chicken:

And set it to the side.

Instructions:

1. Preheat your oven to 420 degrees F.

2. Combine the brown sugar, paprika, Oregano, garlic powder, salt and pepper in a bowl.

3. Prepare your baking tray by lining with foil and parchment paper.

4. Pour EVOO on the chicken and coat thoroughly.

5. Sprinkle the chicken so that it is completely covered with the seasonings.

6. Place chicken onto the baking dish and bake until internal temp is 165 degrees F.  The chicken should look golden and the juice should run clear.

7. Allow to cool for about 3 minutes before serving with your favorite rice dish and vegetable.

 

 

Fried Chicken

 

Ingredients:

• 1 tablespoon salt

• 1 teaspoon pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 2 lbs. of chicken pieces (I prefer wings and thighs)

• 2 cups self rising flour

• 2 eggs

• 1 tablespoon hot sauce

 

Wash your chicken:

…and pat dry with a paper towel.  Set to the side.

 

Instructions:

1. Heat cooking oil in a deep pot to 350 degrees F.  Make sure that the pot is only about half full of oil.

2. In a medium bowl, mix the eggs and hot sauce together.

3. Season the chicken with the salt, pepper, garlic powder and onion powder.

4. Dip the chicken in the egg mixture then coat with the flour thoroughly.  I like to season my flour with salt, pepper, garlic powder and onion powder as well.

5. Place the chicken in the oil and fry until crispy and golden brown, which usually takes about 15 minutes for dark meat and 10 minutes for white meat.

6. Let drain on paper towel before serving with your favorite sides.

 

 

One Pan Honey Mustard Chicken

 

Ingredients:

• 2 lbs boneless, skinless chicken thighs (I prefer dark meat)

• 2 tablespoons EVOO (extra virgin olive oil)

• 1 tablespoon salt

• 1 tablespoon pepper

• 1/2 teaspoons paprika

• 1/2 teaspoon garlic powder

• 6 tablespoons honey

• 3 tablespoons melted butter

• 2 tablespoons Dijon mustard

• 1 tablespoon chopped parsley

• Butter flavored cooking spray

 

Wash your chicken:

…and place into plastic bowl.  Season chicken with the salt, pepper, paprika, and garlic powder.  Let it marinate for about 30 minutes.

 

Instructions:

1. Preheat the oven to about 375 degrees F.

2. Heat the EVOO in a pan over medium high heat.

3. Place the marinated chicken in the pan and sear on both sides until the chicken is a delicious golden brown color.

4. In a small bowl, mix together the butter, honey, and mustard.

5. Spray a baking dish with the cooking spray and spread half of the sauce on the bottom of the dish.

6. Dip the chicken into the sauce generously and place in the baking dish.

7. Bake covered with foil for about 30 minutes and uncovered for an additional 15 minutes until chicken is cooked thoroughly (internal temp 165 degrees F).

8. Sprinkle with the chopped parsley and serve with your favorite sides.  I particularly like this dish with roasted potatoes and green beans.

 

 

Chicken & Dumplings

 

Honey!  This one here will make you want to slap someone it is so good.  But don’t take my word for it… try it yourself and see.

Ingredients:

(Soup)

• 3 lbs. boneless chicken thighs and breast

• 1/2 cup butter

• 1 onion (peeled and chopped finely)

• 1.5 cups chopped celery

• 1.5 cups of chopped carrots

• 1 teaspoon thyme

• 1/2 teaspoon allspice

• 8 cups chicken stock

• 3 tablespoons chopped parsley

• 1 tablespoon salt

• 1 tablespoon pepper

(Dumplings)

• 2 cups all purpose flour

• 1/2 cup vegetable shortening

• 1 tablespoon salt

• 3/4 cup whole milk

• 1/2 teaspoon baking powder

Wash your chicken:

…and season with salt and pepper and set to the side.

 

Instructions:

1. Heat a large pot over medium heat and add the butter and onions.

2. Stir and sauté until fragrant, then add the celery and carrots and sauté for another 3-4 minutes.

3. Add the chicken, thyme, and chicken stock to the pot.  Season with salt and pepper.  Add the bay leaf and bring to boil.  After boiling, reduce to simmer and let cook for about 30 minutes.

4. Prep your dumplings by mixing flour, shortening, salt, baking powder in a mixing bowl.  I find that a large fork works pretty good for mixing.  You want the mixture to look like oatmeal.

5. Mix in the milk until the mixture is a thick doughy texture.

6. Dump the dough onto a floured surface and roll it to about 1/4 inch thick.  Use a pizza cutter to cut the dough into hearty size pieces, and set to the side.

7. Remove the chicken from the pot and the bay leaf also.  Shred the chicken with two forks and add back to the pot.

8. Add the dumplings a handful at a time and stir so that they do not stick together.  Simmer for about 10 minutes until the dumplings are perfectly cooked.  The broth will slightly thicken as well.  Taste for seasoning and enjoy!

 

 

Chicken Piccata

 

Ingredients:

• 2 large boneless skinless chicken breast (cut into thin cutlets)

• 1 tablespoon salt

• 1 tablespoon black pepper

• 1/2 cup flower

• 1/4 cup parmesan cheese (finely grated)

• 1 teaspoon garlic powder

• 2 tablespoons EVOO

• 1 tablespoon salted butter

• 1/2 cup dry white wine (chardonnay or pinot grigio works perfectly)

• 1 tablespoon minced fresh garlic

• 2 tablespoons capers (drained)

• 1 cup chicken stock

• 2 tablespoons lemon juice

• 2 tablespoons cold salted butter (for the sauce)

• 1/4 cup fresh parsley chopped roughly

 

Wash your chicken:

…and if you have not already cut the chicken breast into thin cutlets do so at this time.  Pound the chicken breast cutlets between 2 sheets of plastic wrap so that they are about 1/2 inch in thickness.  A metal meat tenderizer works best.  Season with salt, pepper and garlic powder and set aside.

 

Instructions:

1. Combine the flour, parmesan cheese, garlic powder, salt, and pepper in a deep plate.

2. Dredge your chicken cutlets completely in the flour mixture.  Tap off the excess.

3. Heat the EVOO and 1 tablespoon butter in a large skillet over medium high heat and sear the chicken cutlets until they are beautifully golden brown on both sides.

4. After searing all of the chicken, carefully wipe the pan making sure to leave some of the flavorful brown bits for the sauce.

5. Add the wine and the garlic and set the heat to medium.  Allow the mixture to simmer gently for about 5 minutes.  Use a spatula to scrape the brown bits from the bottom of the pan.

6. Add the capers, chicken stock, and lemon juice  to the pan and stir gently.

7. Add the chicken back to the pan along with any of the drippings.

8. Spoon sauce over the chicken and allow to cook for an additional 5 minutes.

9. Reduce the heat to low and add 2 tablespoons of cold butter and let it melt.

10. Spoon the sauce over the chicken again and add the parsley garnish.

11. Serve with your favorite pasta and green salad.

 

 

Stuffed Chicken Breast

 

Ingredients:

• 3 large boneless, skinless chicken breast

• 1 tablespoon salt

• 1 tablespoon pepper

• 1/2 tablespoon garlic powder

• 1/2 teaspoon of onion powder

• 1 teaspoon paprika

• 2 tablespoons EVOO

• 4 ounces of cream cheese

• 1 tablespoon mayonnaise

• 2 teaspoons minced garlic

• 1 1/2 cups chopped baby spinach leaves

• 1/4 cup mozzarella cheese

• 1/4 cup parmesan cheese

 

Wash your chicken:

…and cut a slit into the breast without going all the way through the back part of the breast.  Season with a little of the salt, pepper, paprika, garlic powder, onion powder and set aside.

 

Instructions:

1. Preheat your oven to 425 degrees F.

2. Mix the cream cheese, mayo, garlic, onion powder, mozzarella, parmesan and chopped spinach in a medium sized bowl.

3. Stuff each breast slit with 2-3 spoons of mixture and seal with a tooth pick.

4. Heat the EVOO in a cast iron skillet over medium heat and add chicken and sauté for 5 minutes until the bottom of the chicken is a beautiful golden brown.

5. Flip the chicken and immediately transfer the skillet to the oven and bake for about 15 minutes until an inserted thermometer reads 165 degrees F.

6. Allow chicken to rest for about 5 minutes before slicing for optimal deliciousness.

7. Serve with your favorite sides.

 

 

Chicken Waldorf Salad

 

Whether on a bed of spring mix or in between two hearty slices of your favorite slices of bread, this chicken salad is absolutely delicious.  Please give it a try!

Ingredients:

• 2 boneless, skinless chicken breast

• 1 stalk celery (sliced, diced and chopped)

• 1 Apple (sliced, diced and chopped)

• 1 cup of grapes (quartered)

• 3/4 cup toasted pecans

• 3/4 cup mayonnaise

• 1/4 cup sour cream

• salt and pepper (to taste)

• 1/4 lemon (squeezed)

Wash your chicken:

…thoroughly and season generously with salt and pepper.  Set aside for a moment.

Instructions:

1. Heat your oven to 425 degrees F.

2. Place your chicken on a baking sheet and bake for about 25-30 minutes.  We want the internal temp to be 165 degrees F.

3. Allow the chicken to cool completely and then slice and chop into tiny bite size pieces.

4. Mix all of the ingredients together in a medium sized bowl and season as appropriate with salt, pepper, and the lemon juice.

5. Refrigerate the leftovers.

 

One Pan Italian Chicken

 

This is my go-to, quick, weeknight dinner when I have had a busy day and am looking to prepare something that is low maintenance and pretty quick to be done.  Very simple to prepare, but produces a LOT of flavor.  

Ingredients:

• 2 lbs Boneless, Skinless Chicken Thighs (I prefer dark meat, but you can use breasts)

• 1 lb fresh green beans – 4 golden potatoes (sliced, diced)

• 2 packets of Italian Dressing Mix

• 1/2 cup butter (sliced)

• 1 tablespoon olive oil

• 1 tablespoon garlic powder

• Salt and pepper (to taste)

 

Wash your chicken:

…thoroughly and place in a medium sized mixing bowl.  Season the chicken with salt, pepper, garlic powder, and 1 Italian Seasoning Packet.

 

Instructions:

1. Preheat your oven to 375 degrees.

2. In another medium sized bowl, add the potatoes and some oil.  Coat thoroughly but do not over saturate with oil.  Season with salt, pepper, and 1/2 of the other Italian seasoning packet.

3. Spray your baking pan with non-stick cooking spray and place the potatoes on the right side.

4. Using the same bowl that held the potatoes, season the green beans the same way you seasoned the potatoes, using the other half of the Italian Seasoning Packet.

5. Place them in the middle of the baking pan.

6. Now, place the chicken on the left side, and it is almost time to place in the oven.

7. Place slices of butter over the chicken, green beans, and potatoes.

8. Place in the oven and cook for about 50 minutes.

9. Turn up the heat on the oven to about 415 to give the chicken and veggies a nice brown color. Keep a watchful eye, making sure that your meal does not burn.

10. Remove from the oven and allow to rest for about 5 minutes and ENJOY!

 

 

Chicken Quesadillas

 

Ingredients:

• 4 Large flour tortillas

• 1 or 2 tablespoons olive oil

• 1 small red bell pepper (sliced, and diced finely)

• 1/3 cup onion (diced and finely chopped)

• 3 Boneless, Skinless Chicken Thighs

• 1 packet of fajita seasoning

• 3 cups of Mexican blend shredded cheese

 

Wash your chicken:

…and season with salt and pepper and set to the side.

 

Instructions:

1. Heat the oil in a skillet over medium-high heat.

2. Add chicken to the skillet and cook until chicken is nicely browned (3-4 minutes per side).

3. Remove chicken from the skillet and dice into bite side pieces.  Set to the side.

4. Add the peppers and onions to the skillet and sauté until  softened nicely.

5. Add the chicken back to the skillet with the packet of fajita seasoning and 1/3 cup water.

6. Simmer until most of the liquid has evaporated (about 3-4 minutes).

7. Lay the tortillas on a cutting board and add 1/2 cup cheese to half of the tortilla.

8. Add 1/4 of the chicken mixture GOODNESS to the top of the cheese and fold the tortilla in half.

9. Using a non-stick pan over medium low heat, brush each side of the tortilla with the oil and lightly brown 3-4 minutes per side until golden brown and the cheese is melted.

10. Allow to cool for about 5 minutes and cut into 3 equal sections.

11. Enjoy with your favorite sour cream, lettuce, tomato, and salsa!

 

Garlic Parmesan Wings

 

Ingredients:

• 3 lbs. chicken wings that have been split and the tips removed.

• 2 tablespoons flour

• 2 teaspoons baking powder

• 1 tablespoon salt

• 1 tablespoon black pepper

• 1/2 teaspoon onion powder

• 1/3 cup melted butter

• 1/2 cup parmesan cheese

• 1 teaspoons garlic powder

• 1 tablespoon parsley

 

Wash your chicken:

…and pat dry with paper towel.

 

Instructions:

1. Preheat your oven to 125 degrees F.

2. Add the flour, baking powder, salt, pepper, onion powder, and half of the garlic powder to a plastic bag and shake to mix thoroughly.

3. Add the wings to the bag and shake vigorously to coat the wings evenly.  Place to the side.

4. Place foil on a baking pan and on top of that, place parchment paper.

5. Place the wings in a single layer on the pan, evenly spaced.

6. Bake the wings for about 25 minutes, then flip the wings and continue baking for an additional 10 to 15 minutes until the wings are perfectly golden and crunchy.

7. Combine the butter, parmesan cheese, garlic powder, black pepper, onion powder, and parsley in a Tupperware bowl with a lid.

8. Add your wings and toss generously so that the wings are deliciously coated with the sauce and ENJOY!

 

 

Chicken And Broccoli Casserole

 

Ingredients:

• 2 tablespoons butter

• 3 boneless, skinless chicken breast

• 1 teaspoon Italian seasoning

• salt and pepper to taste

• 1/2 teaspoon garlic powder

• 2.5 cups chicken stock

• 1 1/4 cup uncooked long grain white rice

• 2 cups of uncooked fresh broccoli florets

• 1 can cream of chicken soup

• 1/2 cup milk

• 1/2 cup sour cream

• 3 cups shredded cheddar cheese (1 cup for the mixture and 2 for the topping)

Wash your chicken:

…and cut into tiny, bite-size pieces, and season with salt, pepper, Italian seasoning, and garlic powder.

 

Instructions:

1. Preheat oven to 350 degrees F.

2. Heat the butter in a large pot over medium high heat and add the chicken and cook until golden.  After about 5 minutes, remove and set aside.

3. Add the stock, olive oil, and rice to the pot and bring to boil, then reduce to simmer.

4. Cover tightly and cook for about 7 minutes.

5. Add your fresh broccoli florets and replace the cover to cook for an additional 8 more minutes.  Don’t stir the pot just yet.

6. Turn off the heat and leave the cover on the pot.  Let the pot stand for about 10 minutes without stirring.  If there is any rice on the bottom it will release during this time.

7. Now, we add the cooked chicken, soup, milk, sour cream, and 1 cup of cheddar cheese.  Stir to mix all ingredients thoroughly.

8. Add the ingredients of the pot to a lightly greased casserole dish and top with the 2 cups of remaining cheese.

9. Cover with foil and cook for 15 minutes.

10. Uncover and cook for an additional 10 minutes until the cheese is nice and bubbly and melted.

11. Let the casserole rest for 5 minutes then help yourself!

 

 

Chicken With Fettuccine Alfredo

 

Ingredients:

• 1 lb. fettuccine pasta

• 4 boneless, skinless chicken breasts

• 1 tablespoons salt

• 2 tablespoons black pepper

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 tablespoon EVOO

• 2 tablespoons butter

• 4 teaspoons minced garlic

• 2.5 cups heavy cream

• 1.5 cups parmesan/Romano cheese

• chopped fresh parsley for garnish

Wash your chicken:

…and season with salt, pepper, paprika, and garlic powder and set aside.

Instructions:

1. Heat EVOO in a large skillet over medium high heat.

2. Add the chicken breasts and cook for about 8 minutes on each side until chicken is a nice golden brown and reaches an internal temp of 165 degrees F.

3. While chicken is cooking, boil your pasta and cook to perfect au dente (follow directions on pasta package for best results).

4. Make sure to salt your water generously before adding the pasta.

5. Remove the chicken breast from the skillet to a cutting board and allow to rest for about 5 minutes, then cut them on a bias about an inch thick.

6. Add butter to the skillet and once melted, add the minced garlic and cook until fragrant.

7. Pour in the heavy cream and add the parmesan/Romano cheese with salt and pepper to taste.

8. Reduce to simmer and allow the sauce to thicken enough to coat the back of a spoon.

9. Add the pasta to the sauce and gently mix to coat the pasta generously.

10. Spoon up your pasta and serve with the sliced chicken on top, and add the fresh parsley for garnish and ENJOY!

 

Chicken Cordon Bleu

 

Ingredients:

• Panko breadcrumbs

• Vegetable Oil spray

• 2 boneless skinless chicken breast (cut into 4 chicken cutlets)

• 1 tablespoon salt

• 1 tablespoon pepper

• 4 slices Swiss cheese

• 4 slices black forest ham

• 1 egg

• 2 teaspoons all purpose flour

• 2 tablespoons butter

 

(For The Sauce)

• 2 tablespoons butter

• 2 tablespoons flour

• 1 and 1/2 cup milk

• 2 tablespoons Dijon mustard

• 3 tablespoons fine grated parmesan cheese

Wash your chicken:

…and season with salt and pepper.  Set to the side.

Instructions:

1. Preheat your oven to 350 degrees F.

2. Spread breadcrumbs onto a baking sheet and spray with the vegetable oil.  Bake until they are golden brown.  Remove from the baking sheet into a mixing bowl.

3. Take your chicken breast and cut a slit horizontally taking care not to go completely through the back of the breast.  We want a neat, cozy pocket to place the filling.

4. Fold the Swiss cheese in half and wrap the ham around the cheese.  Insert this packet into the pocket of the chicken and secure with two toothpicks.

5. Whisk the egg and flour together with salt and pepper to taste.  Dip the chicken into the mixture and then into the bread crumbs making sure to coat the chicken thoroughly all over.

6. Transfer to baking sheet and spray with vegetable oil.

7. Bake for about 30 minutes until the crust is golden brown and the chicken is cooked thoroughly (165 degrees F.)

8. While the chicken is baking, prepare your sauce by melting butter over medium heat in a small sauce pan.  Add the flour and cook for about a minute.

9. Add half of the milk and whisk until the flour mixture is blended smoothly.

10. Add the remaining milk, mustard and cheese.  Cook for about 3 minutes while whisking constantly.  The sauce will thicken even more as it cools.

11. Add salt and pepper to taste and serve over the chicken after chicken has rested for about 5 minutes and after toothpicks have been removed.

12. Enjoy with your favorite sides!

 

 

Bon Appétit,

James