4slicesSwiss cheese(I actually used mozzarella since my boys prefer it to Swiss)
Instructions
Sprinkle both sides of the chicken with the seasoned salt.
4 thin chicken cutlets, 1 teaspoon seasoned salt
Heat enough olive oil to coat the bottom of a large skillet over medium heat. Add the chicken and cook for 2 to 3 minutes on each side, or until the chicken is golden.
1 tablespoon olive oil
Remove the chicken from the pan, reduce the heat to medium, and add the chicken broth, half-and-half, and dried parsley to the pan. Scrape the pan with a spatula and stir well to deglaze. Cook for a few minutes, until the sauce starts to simmer.
½ cup low-sodium chicken broth, 2 tablespoons half-and-half, 1 teaspoon dried parsley
Return the chicken to the skillet and spoon some sauce on top of each piece. Top each with a slice of ham and a slice of cheese. Cover the skillet with a lid and cook on low for 3 to 4 minutes, or until the cheese melts.
4 slices deli ham, 4 slices Swiss cheese
Serve the sauce with the chicken.
Notes
Simple swap: Substitute your favorite type of cheese for the Swiss cheese. This dish is good with mozzarella, provolone, or white cheddar cheese.