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Add a photoServings: 4
Ingredients
- 4 x boneless skinless chicken breasts
- 1 tsp extra virgin olive oil
- 1/4 c. dry sherry
- 1/4 tsp sage
- 2 ounce ham thinly sliced
- 2 ounce Swiss cheese shredded
- 1/4 c. Parmesan cheese shredded
Directions
- Lb. boned chicken breasts thin. Film pan with extra virgin olive oil and cook chic til white, but not browned on both sides. Add in oil as needed to prevent sticking. Arrange chicken, overlapping in 8x12 baking pan. Reduce heat in frying pan, add in sherry and sage. Stir to loosen brown bits. Pour over chicken.*
- Cut ham and cheese into thin strips and sprinkle over chicken. Sprinkle with Parmesan. Bake uncovered at 475 for about 6 mins, just to heat cheese (but not to brown).
- If chicken is not quite cooked after sauteing, it can be baked at 350, then add in ham and cheese to finish. Lower temp takes longer time.
- NOTES :* Chicken can now stand for up to 1 hour.
- Can use prosciutto instead of plain ham; can also use fresh sage (1-2 leaves), minced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 70 | 39% |
| Total Fat 7.88g | 10% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.01g | |
| Cholesterol 53mg | 18% |
| Sodium 315mg | 13% |
| Potassium 186mg | 5% |
| Total Carbs 3.08g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.34g | 1% |
| Protein 18.87g | 30% |
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