3 egg yolks
2 cloves garlic, minced
4 boneless, skinless chicken breast halves
6 Tbsp. butter
1 c. Panko bread crumbs (Japanese bread crumbs)
1 c. grated Parmesan cheese
1 Tbsp. dried parsley
1 Tbsp. garlic powder
½ Tbsp. salt
1 Tbsp. ground black pepper
4 slices black forest ham
4 slices Swiss cheese
Creole Mustard Sauce:
2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey
Mix together and chill in refrigerator.
In a small bowl, beat egg yolks with garlic. Place
chicken and egg mixture in a large Ziploc bag,
squeeze out all the air and seal tightly. Refrigerate
for at least 4 hours, or overnight if possible.
Preheat oven to 400 degrees. Melt butter and
pour into bottom of a 9x13 baking dish.
Mix together the bread crumbs and Parmesan
cheese, parsley, garlic powder, salt and pepper.
Dip marinated chicken in crumb mixture. Place
coated chicken in baking dish, and pour
remaining egg mixture over the top. Bake for
15 min on each side or until chicken is no
longer pink and juices run clear. Top each
piece of chicken with ham and slice of Swiss
cheese. Place back in the oven for about 5 min or
until cheese is melted. Remove from oven and
serve with Creole Mustard Sauce.
*** The only note I have is that I had to cook the chicken a lot
longer than suggested to make sure it wasn't pink.