I found this recipe in the Columbus Dispatch and thought it would be worth a try. Boy it is good!!!! I adapted it a bit for our tastes and that is the version I will be posting. The original can be found in the Dispatch from May 9, 2012.
Ingredients
1 egg
1 1/2 cups of milk
2 pounds boneless skinless chicken breast- cut into chunks
2 cups panko breadcrumbs
4 Tbsp canola oil
8 ounces swiss cheese - shredded
6 ounces ham - diced
1 can (10.75 ounces) condensed cream of chicken soup
Preheat oven to 350 degrees
Coat a 10x14 baking dish with non-stick spray
Whisk egg with 1/2 cup of milk in a shallow dish. Dip chicken in egg mixture and then roll in breadcrumbs to coat.
Heat oil in a skillet over medium heat, cook chicken until golden brown and transfer to the baking dish (don't worry if chicken is not fully cooked, it will finish in the oven)
Sprinkle ham and cheese over top of the chicken. Mix the soup with the remaining 1 cup of milk and pour over top .
Bake for 30 minutes until bubbly.
Serve with rice pilaf and a simple green salad.
When I first tried this recipe I thought that quick frying and then baking the chicken seemed like too much work but it was worth it. The panko breadcrumbs give such a nice texture to the dish. Definitely don't skip this step! Also don't go cheap on the ham, in a dish like this were there aren't many ingredients each one is important. Go to the deli and ask for a thick slice of a good quality ham, then dice it up fine.
Enjoy!!
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