Ingredients
12 oz chicken breast, boneless, skinless
¼ tsp salt
¼ tsp black pepper
¾ oz ham, (4¼x 4¼x1/16-inch) 2 medium slices
2¼ oz Swiss cheese
6 slices Bacon, (6-inch long)
2 tsp olive oil
¼ cup parmesan cheese, shredded
1 tbsp fresh parsley, chopped
Preparation
Butterfly 2 chicken breasts and pound them to a ½-inch thickness. Sprinkle the salt and pepper across the exposed chicken.
Lay down 1 slice of ham over each chicken breast, and arrange the swiss cheese evenly.
Fold the chicken breasts back together and wrap each 1 in bacon, about 3 slices per breast. Make sure the ends of the bacon strips are folded under the chicken so they stay secure.
Drizzle the olive oil in a large skillet, and heat it to medium-high heat. Place the wrapped chicken breasts down, and cover the skillet with a lid. Cook the chicken on each side for about 5 minutes per side or until the chicken is completely cooked through.
Sprinkle the parmesan cheese across the tops of the cooked chicken and cover the skillet with the lid again, allowing the cheese to melt for about 30 seconds before serving.
Enjoy!
