ready in 55 min.
- 4 boneless, skinless Chicken breasts (175-225 g each)
- 4 slices ham
- 4 slices Swiss cheese
- 1 cup flour
- ¼ teaspoon paprika
- 2 eggs
- ¼ cup milk
- 1 cup seasoned breadcrumbs
- 2 tablespoons Oil
- 2 tablespoons butter
- dried parsley
Preheat oven to 350ºF / 180ºC. Grease a baking dish.
Using a sharp knife, make a deep horizontal pocket in each chicken breast. Place ham and cheese in each pocket.
In a shallow bowl, combine flour, salt, pepper, and paprika. In a separate bowl, whisk egg and milk together. Place breadcrumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in breadcrumbs until completely covered.
Heat oil in a skillet. Stir in butter. Brown chicken on both sides, about 2 minutes per side. Transfer chicken to prepared baking dish, sprinkle with parsley and bake, uncovered for 20 to 25 minutes or until juices run clear.
For Garlic Mashed Potatoes:
Meanwhile, in a large pot of boiling salted water, cook potatoes and garlic cloves until fork tender, about 20 minutes. Remove from heat and drain well.
Mash the potatoes and minced garlic, until lump free. Add butter, sour cream, and heavy cream; blend until well mixed. Season with salt and pepper. Serve with chicken.