Chicken Parma Cordon Bleu

Here is a simple, easy combo rendition of two classics, Chicken Parmigiana and Chicken Cordon Bleu, taking considerable license of course. Chicken breasts pounded to cutlets, browned, topped with ham and cheese, marinara sauce and fresh Mozzarella. All baked until brown and bubbly.

Seriously, you wouldn't want to try this?!

2 Tbsp butter plus 2 Tbsp olive oil

2 large chicken breasts, pounded 1/2-inch thick

2 large slices ham

3 slices Baby Swiss cheese

1 20 oz jar favorite spaghetti sauce

12 oz fresh mozzarella, sliced

1/2 tsp Herbes de Provence, or Italian Herbs

1/4 cup shredded Parmesan cheese

Preheat oven to 425F. Season chicken breasts with salt and pepper. Melt the butter in the oil in a large oven going skillet - ideally cast iron. Sauté the chicken on seasoned side, about 4 minutes until browned. Season the top side of the chicken with salt and pepper and flip.

Brown second side another 4 minutes. Lay a slice of ham and half the cheese on top of each breast.

Pour the sauce all over and around the chicken breasts.

Bake 10 minutes. Remove from oven and turn oven down to 375F. Top the breasts with the mozzarella slices and the herbs. Spoon some sauce on top.

Bake 10-15 more minutes until cheese melts. Remove from oven and turn on broiler to high. Top the breasts with the Parmesan and broil 2-3 minutes just until nicely browned and bubbly. Remove from oven and garnish with fresh parsley.

Slice and serve with pasta, if desired.

Serves 4.

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