Total time: 30 minutes
Serves 4
- 8 thin chicken cutlets (~1 ½ lbs)
- Salt
- Pepper
- 8 slices of ham
- 8 slices of Swiss cheese
- olive oil
- whole-grain mustard
Season the chicken with salt and pepper and roll up each cutlet with a slice each of ham and Swiss cheese; skewer with toothpicks. In an ovenproof skillet, cook in olive oil over medium-high heat until golden; transfer to oven. Cook at 400°F until cooked through, 8 to 10 minutes. Serve with whole-grain mustard.
Yet another decent recipe from Real Simple’s “10 Ideas for: Chicken Cutlets”. Just don’t forget about the toothpicks when you go to eat the chicken! They can blend in pretty well.
Don’t have an ovenproof skillet? Just use two dishes like I do. Actually one of my requirements for the set of pots and pans I purchased, oh, about a year ago was to add an ovenproof skillet to my inventory. But I have yet to actually use it as such. I guess I’m hesitant because I’ve never used an ovenproof skillet in the oven. I always just dirty two dishes whenever a recipe like this comes my way – a skillet for the first part, then I transfer everything to a known ovensafe baking dish.
I served this with Gulden’s mustard (didn’t have the whole-grain it calls for), Knorr’s Garlic Butter Rice and lettuce with a balsamic dressing.
