Ingredients for Panfried Chicken Ham In Cheese Sauce
- Boneless Skinless Chicken Breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- Gruyere
- Cooked Ham
- 1 tablespoon cooking oil
- 4 oz cream cheese
- White Wine
- Chicken Bouillon Cube
- Fresh Parsley
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How to Make Panfried Chicken Ham In Cheese Sauce
- Preheat oven to 375°F (190°C).
- Season 2 boneless, skinless chicken breasts (about 1.5 lbs total) with 1 tsp salt and ½ tsp black pepper.
- Heat 1 tbsp cooking oil in an oven-safe skillet over medium-high heat. Pan-fry chicken for 8 minutes per side, or until fully cooked and no longer pink in the center.
- Remove chicken from skillet and set aside, covering to keep warm.
- Add ½ cup dry white wine to the skillet and scrape up any browned bits from the bottom with a spatula.
- Pour in 1 cup chicken bouillon and bring to a boil.
- Lightly grease a small casserole dish (approximately 8x8 inches).
- Place the chicken in the prepared dish.
- Top each chicken breast with 2 slices of cooked ham (about 4 oz total) and 1 slice of cheddar cheese (about 2 oz total).
- Add 4 oz cream cheese, cut into small pieces, to the boiling wine mixture.
- Stir until the cream cheese is melted and the sauce is smooth.
- Pour the sauce evenly over the chicken, ham, and cheese.
- Bake in the preheated oven for 13 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
2g
Fat
68g
Carbs
1g
