Chicken, Ham, and Cheese Melt

Chicken, Ham, and Cheese Melt

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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…

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!

Ingredients

Prep Time

10 min

Total Time

30 min

Yield

Feeds 4
  • 2 LGCM Boneless Skinless Chicken Breasts
  • Salt
  • Pepper
  • 2 Tbsp Vegetable Oil
  • Marinara Sauce
  • Italian Seasoning
  • 4 slice Ham ( or prosciutto)
  • 4 slice Mozzarella ( or provolone)
  • Parsley ( fresh, chopped, for serving)
  • Spaghetti ( cooked, for serving)

Directions

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Sangiovese

Sangiovese

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.


Top Regions:

  • Chianti, Italy

Pairs great with:

  • Sangiovese is a great pairing for high acid foods like dishes that have tomato sauce!

Prosecco

Prosecco

Made from Glera grapes, Prosecco is Italy's great sparkling wine. It's becoming increasingly popular for its light bubles and crisp flavors.


Top Regions:

  • Prosecco, France

Pairs great with:

  • Prosecco is an easy pairing partner, but it's especially great with seafood

Reviews

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