Chicken Durango
A simple chicken dish with a lot of flavor!!
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Ingredients
  1. 4 EA BONELESS SKINLESS CHICKEN BREASTS
  2. 1 1/2 CUPS PLAIN BREAD CRUMBS
  3. 1 TSP SEASONED SALT
  4. 1/4 TSP BLACK PEPPER
  5. 1 CUP MILK
  6. 1/3 CUP MAYONNAISE
  7. 4 SLICES THINLY SLICED LEAN HAM
  8. 4 SLICES SWISS CHEESE
Instructions
  1. POUND CHICKEN BREAST UNTIL THEY ARE 1/2" THICK. MIX SEASONED SALT, 1/4 TSP. PEPPER WITH PLAIN BREADCRUMBS, SET ASIDE.
  2. DUST CHICKEN WITH BREADCRUMBS, DIP IN MILK THEN DIP CHICKEN BREAST BACK IN SEASONED BREAD CRUMBS.
  3. PLACE CHICKEN IN HEATED FRY PAN WITH JUST ENOUGH VEGETABLE OIL TO COVER BOTTOM OF PAN. FRY BREAST ON MEDIUM HEAT UNTIL GOLDEN BROWN. REMOVE CHICKEN BREAST AND PLACE ON SERVING TRAY.
  4. SPREAD BREAST WITH 1-1/2 TBSP MAYONNAISE. PLACE HAM ON CHICKEN. TOP HAM WITH A SLICE OF SWISS CHEESE. PLACE CHICKEN DURANGO IN OVEN OR MICROWAVE JUST LONG ENOUGH TO HEAT AND MELT CHEESE.
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