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Monday, February 13, 2012

Chicken Breast with Ham and Mozzarella

The aroma coming from a chicken slow roasting in the oven is hard to beat. When time doesn't afford such luxury it's a good thing that the various parts can be conveniently and deliciously cooked in a much shorter period of time.

Most would agree that the economical way to buy chicken is whole unless there’s a super sale on the different parts at the grocery store.

As a newlywed, I got the part about being economical but the reality of cutting the chicken apart was very unappealing as well as frightening to me.
Until I dealt with my chicken cutting fears my father would come over to perform the necessary surgery.

I was proud of myself when I finally stepped up to the task and cut up a whole chicken on my own. It took a while though before I felt comfortable with the process and a little while longer before I actually did a good job.

There's no shortage of recipes for chicken that utilize the breast, thighs or drumsticks. Some of my chicken recipes have been passed down through the years but there are a few that have been picked up along the way.

The next few posts will be dedicated to recipes using chicken breast, thighs and drumsticks.
The remaining parts will definitely find their way into a pressure cooker making a flavourful pot of Chicken Soup.

Chicken Breast with Ham and Mozzarella

This recipe will give you the basic ingredients and method of preparation so that you can prepare as many servings as you need.

Chicken breast (boned, skinned and sliced thin)
Thinly sliced or shaved Black Forest Ham (smoked chicken or turkey may be substituted)
Thinly sliced or coarsely grated mozzarella (Swiss or any other melting cheese also works well.)
Corn oil
Salt and pepper
  1. Cut chicken breast into slices. (2 or 3 slices depending on size of breast)
  2. Pound between 2 plastic wrap sheets until thin.
  3. Dredge in flour and shake off excess. (you may season the flour with salt and pepper)
  4. Heat a small amount of corn oil and couple of tablespoons of butter in a skillet until bubbly.
  5. Lightly brown both sides of breast slice being careful not to overcook.
  6. If you didn't add salt and pepper to the flour, season chicken at this point.
  7. Remove from skillet and place on a baking sheet.
  8. Place a small amount of cheese on the chicken, add some ham then finish off with some more cheese.
  9. Bake in a preheated 375 degree oven until cheese melts and edges begin to take on a golden colour.
  10. Remove from oven and serve immediately.

Notes tips and Suggestions

  • You can prepare this earlier in the day and bake just before serving. Cook the chicken breast, cool it completely, assemble ham and cheese on top then cover and refrigerate. Remove from refrigerator just before you want to bake and serve it.
  • Leftovers make great sandwiches.


  1. wow - this recipes brings back lots of memories, you gave me this recipes many years ago and I used to make it when I would have alot of people for dinner, it was an easy recipe and one I could prepare ahead of time, I used swiss cheese. I forgot about it and haven't made it in years, I'm going to start again, even just for Dominic and myself, it is delicious, thanks so much for some good memories

  2. BTW this was one recipe my mother in law loved, she was always so happy when she knew I made it, even Dominic's Zia would eat it and remember she hardly ate anything. I miss those days. Forgive me for going down memory lane - lol

  3. Hi Marianne,
    I guess we can go down memory lane together on this one.
    I remember giving you this recipe so many years ago, I think the kids were still small.
    I agree, its a great recipe to make when you're having a crowd over. All of the work and cleanup can be done ahead of time and your guests are left to wonder how you could serve such a great tasting dish with what seems to be such little effort.
    Besides being a great choice for company it's totally enjoyable for two as well!
    Thanks for commenting.

  4. I always liked just eating the ham and cheese part of this dish. Can you make a post with a step by step guide on how to cut a chicken, the way you do it? I find the ones in cook books never give enough detail and I end up feeling nauseated as I attempt to dislocate its leg from its thigh.

  5. Hi Elizabeth,
    I'm not sure I can post the step by step cutting of a chicken without using a video and for that I will need an extra pair of hands. I don't think I do it any differently than the the cookbooks or internet videos show you.
    Perhaps you should book a private appointment with me and will do my best to teach you how I approach the task.
    In the meantime should you have to cut up another chicken a good pair of kitchen shears is a good tool to have on hand.
    The shears dare to go where a knife isn't much help.

  6. Sounds good, I'm going to try this chicken for sure.

  7. Do one-on-one appointments come with cream puffs during the 'tour' of the chicken?

    I tried scissors. I always hit the bone no matter what.

    1. The point is that the scissors makes it easier to cut though the bone.
      Unfortunately you will have to make a totally different appointment for cream puffs.

  8. mmmm love these, and I would like to make the appointment just for cream puffs and learn absolutely nothing about cutting chickens.