Food Recipes Crunchy Baked Chicken With Ham and Swiss 4.2 (13) 1 Review This quick chicken dinner is basically comfort and coziness in a dish. By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Updated on August 24, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts Jump to recipe Here, the cutlets cook quickly and then are shingled into a baking dish before being blanketed with a thick thyme-and-Swiss cheese sauce (a version of a classic Mornay) and topped with slivers of prosciutto and panko breadcrumbs. After a quick trip under the broiler, the result is decadent and delicious. Don't worry, you'll serve green beans alongside to balance out the rich flavors. Pro tip: You can save some money on cutlets by DIYing them at home. Buy an equivalent weight chicken breasts, then slice horizontally through the center to create cutlets.Headnote by Lindsay Maitland Hu Ingredients 2 tablespoons olive oil, divided 2 pounds chicken breast cutlets (about 8 cutlets) 1 ½ teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper 2 cups whole milk, divided 1 tablespoon chopped fresh thyme 2 tablespoons all-purpose flour 3 ounces Swiss cheese, coarsely grated (about ¾ cup) 2 ounces thinly sliced prosciutto, torn into 1-inch pieces ⅓ cup panko 12 ounces haricots verts or green beans, trimmed Directions Preheat broiler to high. Heat 1 tablespoon oil in a large skillet over medium-high. Season cutlets with ¾ teaspoon salt and the pepper. Working in batches, cook cutlets, flipping once, until golden brown, 3 to 4 minutes per side. Arrange cutlets in a 13-by-9-inch baking dish. Wipe skillet clean. Heat 1½ cups milk, thyme, and ¼ teaspoon salt in a saucepan over medium-high until bubbles form around edges. Whisk flour and remaining ½ cup milk in a bowl until smooth; add to saucepan. Cook, whisking often, until slightly thickened, about 3 minutes. Remove from heat; whisk in cheese until melted and smooth. Pour cheese mixture over cutlets; top with prosciutto and panko. Broil until golden brown and bubbly, 2 to 3 minutes. Meanwhile, add haricots verts, ¼ cup water, and remaining 1 tablespoon oil and ½ teaspoon salt to skillet. Cook over high until water evaporates and haricots verts are tender, 4 to 5 minutes. Serve baked chicken with haricots verts. Jen Causey Rate it Print Nutrition Facts (per serving) 571 Calories 25g Fat 19g Carbs 66g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 571 % Daily Value * Total Fat 25g 32% Cholesterol 205mg 68% Sodium 1145mg 50% Total Carbohydrate 19g 7% Total Sugars 9g Protein 66g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.