Chicken With Dilly Ham Sauce
- 1/2 cup seasoned dry bread crumbs
- 1/2 cup grated Parmesan cheese, divided
- 4 boneless skinless chicken breast halves
- 1/3 cup Dijon mustard
- 1/2 cup julienned fully cooked ham (1/4 pound)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1/2 teaspoon dill weed
- Parsley buttered potatoes, optional
- In a shallow dish, combine the bread crumbs and 1/4 cup cheese; set aside. Pound each chicken breast to 1/4-in. thickness. Brush both sides with mustard; coat evenly with crumb mixture. Place in a greased 13-in. x 9-in. baking dish.
- Bake, uncovered, at 425u0b0 for 15 minutes or until juices run clear. Meanwhile, in a saucepan, saute ham in butter for 2 minutes. Stir in flour until blended and bubbly. Add the cream, dill and remaining cheese; cook and stir until thickened and bubbly. Spoon over chicken. Serve with parsley buttered potatoes if desired.
bread crumbs, parmesan cheese, chicken, mustard, butter, flour, heavy whipping cream, dill weed, parsley buttered potatoes
Taken from www.tasteofhome.com/recipes/chicken-with-dilly-ham-sauce/ (may not work)