CHICKEN INGREDIENTS:

4 large, thick boneless, skinless chicken breasts (Each breast needs to be thick enough to slice lengthwise into two thin chicken cutlets.)
1 T olive oil
1 tsp. poultry seasoning
salt to taste
4 slices ham, cut in half lengthwise to make 8 pieces to lay on top of a chicken breast
4 slices Swiss cheese, cut in half lengthwise to make 8 pieces to lay on top of each slice of ham
1/2 cup freshly-grated Parmesa

SAUCE INGREDIENTS

8 oz. cream cheese, cut into cubes and softened at room temperature until it can be beaten with a whisk
1/4 cup chicken stock
1/4 cup sour cream
1/4 cup mayo
1 tsp. Dijon mustard
1/2 cup freshly-grated Parmesan

4 large, thick boneless, skinless chicken breasts (Each breast needs to be thick enough to slice lengthwise into two thin chicken cutlets.) 1 T olive oil 1 tsp poultry seasoning 4 slices ham, cut in half lengthwise to make 8 pieces to lay on top of a chicken breast 4 slices Swiss cheese, cut in half lengthwise to make 8 pieces to lay on top of each slice of ham 1/2 cup freshly-grated Parmesa 8 oz. cream cheese, cut into cubes and softened at room temperature until it can be beaten with a whisk 1/4 cup chicken stock 1/4 cup sour cream 1/4 cup mayo 1 tsp Dijon mustard 1/2 cup freshly-grated Parmesan

1. Preheat oven to 375F/190C.

2. Cut the cream cheese into cubes and place in a bowl or an oversize measuring cup and let it soften while you prepare the chicken.

3. Trim fat and any undesirable parts from each chicken breast, then cut each breast in half lengthwise so each one makes two thin chicken cutlets.

4. Rub a pinch of poultry seasoning on one side of each chicken cutlet.

5. Heat the oil over medium-high heat in a large frying pan, add chicken, and cook 2 minutes on each side. Remove chicken to paper towels spread out on the counter. (If you have a giant pan you might be able to cook all 8 pieces at once, but most people will need to cook it in two batches.)

6. Put another layer of paper towels on top of the chicken and press down so you can absorb any extra water from the chicken.

7. While chicken cooks, cut the slices of ham and cheese lengthwise so you have 8 pieces each.

8. Lay chicken pieces out in a large baking dish. (I used a dish that was 10″ x 14″. You might need two dishes if you don’t have one that’s big enough.)

9. Put a slice of ham and then a slice of cheese on top of each chicken breast.

10. Test the cream cheese and see if it’s soft enough to whisk. If not you can microwave it for 20-30 seconds to soften. Then whisk the chicken stock into the cream cheese, followed by the sour cream, the mayo, the Dijon, and finally the Parmesan. The sauce will be thick.

11. Use a rubber scraper to spread the sauce over the top of the chicken. Sprinkle with the other 1/2 cup grated Parmesan.

12. Bake 35-40 minutes, or until the dish is bubbling hot and starting to brown on top.

Serve hot, and wait for compliments!

Leftovers will keep several days in the fridge and can be reheated in the microwave or in a covered dish in the oven or a toaster oven.