Chicken, Ham, and Cheese Melt
We’re still not quite sure what to call this recipe, and we’ve thought about it for a week or so. We do know that this is a delicious recipe that’s both quick and easy to make. Basically, pan fry some chicken cutlets, add pasta sauce, ham, and cheese, melt the cheese, and voila! Delicious, delicious food. It’s similar to chicken cordon bleu or a chicken saltimbocca, but easier to make, and just as delicious. Give this recipe a try, and let us know if you have a better idea for a name or any tweaks to the recipes!
Cut your chicken into cutlets by placing a chicken breast on a cutting board. Place one of your hands flat on top of the breast, then run your knife horizontally through the entire length of the breast, cutting the chicken into two cutlets, each about equal thickness. You will end up with 4 cutlets. Season liberally with salt and pepper.
Heat the vegetable oil in a large skillet. Heat to medium high heat, and once the oil is hot, add the chicken breast cutlets. Cook for 2-3 minutes per side, or until the chicken reaches at least 155ºF. Once cooked, remove from skillet, and blot away excess oil. Cook in two batches if necessary to avoid overcrowding the skillet.
Assemble your melts by placing your chicken cutlets on a parchment paper lined baking sheet. Top each cutlet with a spoonful of marinara sauce spread evenly on the top of the cutlet, Italian seasoning on top of the sauce, a slice of ham, then a slice of cheese.
Place the assembled melts under a broiler and broil on low for 2-3 minutes until the cheese has melted. Do not overcook. Remove from oven once the cheese is melted, and serve over cooked spaghetti and marinara sauce. Top with freshly chopped parsley and enjoy!
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Sangiovese (and all the other names the Italians call it by) is the grape that makes Chianti. It produces wines that have lots of acidity, plenty of earthiness and red fruit flavors.
- Chianti, Italy
Pairs great with:
- Sangiovese is a great pairing for high acid foods like dishes that have tomato sauce!