Swiss Mushroom Chicken

We started homeschooling a week ago, so it's been a bit of a crazy time trying to adjust to this new schedule and trying to stay on top of all my housework and chores etc.

Dinner time is usually planned, thankfully because I honestly don't know if I would have been able to keep up with everything if I didn't have my Menu plan to help me along.....but with that said, this week has been a trial period and I've often found myself scrambling to get dinner prepared on time, even went as far as not getting around to cooking one night and that was a big no no for me.

All this just to say that dinner time around here has been easy  meals, hearty meals but nothing complicated and things that I can just throw together quick and still feel like I'm presenting a gourmet meal to my family.

This is one of those, super easy, super quick and the taste is indescribable.




4 boneless skinless chicken breast halves (4 ounces each)
1 egg
1 cup crushed butter-flavored crackers (about 25 crackers)
3/4 teaspoon salt
1/2 pound fresh mushrooms, sliced
2 tablespoons butter, divided, plus more as necessary
4 slices deli ham or thinly sliced hard salami
4 slices Swiss cheese


Flatten chicken to 1/4-in. thickness or cut chicken lengthwise into thin cutlets. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside.

In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink.

Top each chicken breast half with a small piece of cheese, a ham slice, mushrooms and a cheese slice. Pop in the oven at 450 for about 10 minutes or until cheese is melted.