Ingredients
For the Chicken:
- 2 large chicken breasts
- 2 slices of ham
- 2 slices of cheese (like Swiss or mozzarella)
- Salt and black pepper, to taste
- 1/2 cup flour
- 1 egg, beaten
- 1 cup breadcrumbs (panko or regular)
- Oil for frying
- For the Mashed Potatoes:
- 4 medium potatoes, peeled and cubed
- 1/4 cup milk or cream
- 2 tablespoons butter
- Salt and pepper, to taste
For the Creamy Sauce:
- 1 tablespoon butter
- 1 clove garlic, minced
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
For the Salad:
- 1 cup lettuce leaves, torn
- 1 small red onion, thinly sliced
- 1 tomato, diced
- 1/2 cucumber, sliced
- For the Salad Dressing:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 teaspoon honey or sugar
- Salt and pepper, to taste
Instructions
1. Prepare the Chicken:
Slice each chicken breast in the middle (without cutting through) to create a pocket. Season inside and out with salt and pepper, then place a slice of ham and cheese inside each pocket. Secure with toothpicks if needed. Dredge each chicken breast in flour, then dip in the beaten egg, and finally coat with breadcrumbs, pressing gently to ensure they stick.
2. Fry the Chicken:
Heat oil in a pan over medium heat. Fry the chicken for 5-7 minutes on each side, or until golden and cooked through. Transfer to a paper towel to drain excess oil.
golden and cooked through. Transfer to a paper towel to drain excess oil.
3. Make the Mashed Potatoes:
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter and milk until smooth. Season with salt and pepper.
4. Prepare the Creamy Sauce:
In a small saucepan, melt butter and sauté garlic until fragrant. Add broth and let it reduce slightly, then pour in the heavy cream. Stir and let it simmer for a few minutes until thickened. Season with salt, pepper, and fresh parsley if desired.
5. Make the Salad and Dressing:
In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper until well mixed. Combine the lettuce, red onion, tomato, and cucumber in a salad bowl and drizzle with the dressing just before serving.
6. Assemble and Serve:
Place a scoop of mashed potatoes on each plate as a base. Lay the stuffed chicken breast on top. Drizzle the creamy sauce in the cup. Serve with the fresh salad on the side.
Enjoy this deliciously comforting meal!
