Servings: 4 servings
Cook Time: 15 min
4 chicken breasts
1 cup all-purpose flour
2 teaspoons Paula Deen’s House Seasoning
2 eggs, beaten
1 cup bread crumbs
2 teaspoons Greek Seasoning, recipe follows
1 cup grated Parmesan
4 slices ham
4 teaspoons chopped fresh parsley leaves
4 slices mozzarella cheese
2 teaspoons dried oregano
1 teaspoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
Dredge the chicken breasts in flour seasoned with House Seasoning, then dip in egg wash with hot sauce, to taste, then dredge in a mixture of bread crumbs, Greek Seasoning, and Parmesan. Brown the chicken on each side in a skillet with olive oil on medium-high heat. After frying, transfer chicken to a sheet pan. Top with 1 slice of ham, 1 teaspoon chopped parsley and 1 slice of mozzarella cheese. Place in oven for 8 minutes, just until cheese melts and starts to get bubbly.
Mix ingredients together and store in an airtight container for up to 6 months.
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