What
you need,
2
large chicken breasts, trimmed of any fat
3
slices of Canadian bacon or ham
¼
cup Swiss cheese, sliced or grated
2
tsp. Dijon mustard
½
cup panko crumbs
1
tbsp. olive oil
Salt
and Pepper
Preheat
your oven’s broiler. Spray a baking sheet with non-stick spray.
Carefully
slice the chicken breasts in half horizontally, be sure not to go all the way
through, open up the breasts, like a book, and press flat with your hand.
Season
the inside of the chicken with salt and pepper, then layer on one side, half of
the Canadian bacon and half of the cheese. Fold over the chicken to cover. It
might not be perfect but it will be ok.
Repeat
with the second chicken breast.
Place
the filled chicken breasts on the greased baking sheet. Brush the top of the
chicken with a little more olive oil and season with a little more salt and
pepper.
Bake
the chicken under the broiler for 7-10 minutes or until the chicken is cooked
through.
Meanwhile
stir the panko crumbs with 1 tbsp. of olive oil to moisten.
Once
the chicken is cooked remove from the oven. Spread 1 teaspoon of mustard over the top of
each breast and top with the panko mixture, pressing the crumbs to adhere. Put
the chicken back under the broiler for 2 minutes or so, until the crumbs are
brown and crisp.
Serve
immediately.
Jen of My Tiny Oven
