6 boneless, skinless chicken breasts
1 Egg, beaten
3/4 cup Plain bread crumbs
3 to 4 tsp. Olive oil
6 slice Dietz and Watson honey-cured ham
8-10 oz. Champignon Brie with mushrooms, rind removed
Preheat oven to 325 degrees Fahrenheit.
Flatten chicken breasts with the heel of your hand. Dip each chicken breast in the beaten egg, then coat both sides with bread crumbs.
Heat oil in a large skillet and add chicken breasts, cooking in two batches so as not to crowd. Cook for about 4 minutes per side or until nicely browned. Transfer chicken breasts to a shallow, oiled oven-proof pan.
Cut cheese into slices.
Top each breast with a piece of ham and a slice of cheese.
Bake in a preheated 325 degrees Fahrenheit oven for 8-10 minutes or until cheese is melted. Serve immediately with rice, pasta or potatoes.