A simplified and flavorful take on the classic Chicken Cordon Bleu, prepared conveniently in a skillet.
Combine the breadcrumbs, salt, and pepper in a plastic bag.
Shake the bag well to evenly mix the seasoning with the breadcrumbs.
Heat the butter and olive oil in a skillet over medium heat.
Ensure the butter is fully melted and mixed with the oil before proceeding.
Slice the chicken breasts in half horizontally to create thinner pieces.
Use a sharp knife to make clean cuts and ensure even cooking.
Coat the chicken pieces in the breadcrumb mixture by shaking them in the bag.
Press the chicken gently to ensure the breadcrumbs adhere well.
Place the coated chicken in the hot skillet and cook until golden on one side, about 5 minutes.
Avoid overcrowding the skillet to ensure even browning.
Flip the chicken and cook the other side until golden, about 5 minutes.
Use a spatula to gently turn the chicken to prevent the coating from falling off.
Top each chicken piece with a slice of ham and cheese, then cover the skillet.
Covering the skillet helps the cheese melt evenly.
Cook until the cheese is melted and the ham is warmed through, about 3 minutes.
Check to ensure the cheese is fully melted before serving.
Serve the chicken hot, garnished with fresh herbs if desired.
Pair with a side of vegetables or a salad for a complete meal.
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