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Baked Chicken a' la Suisse

This recipe is as easy as it is elegant and it can be assembled the day ahead for even simpler entertaining.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
4 slices (1/2 ounce each) ham
1 can (10 3/4 ounces) cream of chicken soup
1/4 cup water
1/2 teaspoon dried oregano or 2 teaspoons minced fresh oregano
4 slices (1 ounce each) Swiss cheese
1/3 cup dried bread crumbs
2 tablespoons butter, melted

Instructions 

Preheat oven to 350°F. Lightly coat a 13” x 9” baking pan with cooking spray.

Place ham in a single layer in the prepared pan. Place one chicken breast on top of each ham slice.

Combine soup, water, and oregano in a small bowl. Spoon over chicken. Top each chicken breast with one cheese slice.

Cover with foil and bake for 30 minutes.

Combine bread crumbs and butter in a small bowl. Uncover casserole; sprinkle with bread crumb mixture. Bake for 15 to 20 more minutes or until breadcrumbs are lightly browned and chicken is thoroughly cooked.

To serve, place one stack of chicken and ham on each plate; surround with spoonfuls of sauce.

Tips 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      397
    • Calories from Fat 
      49%
    • Total Fat 
      21g
    • Saturated Fat 
      11g
    • Total Carbohydrate 
      15g
    • Protein 
      36g
    • Sugars 
      1g
    • Cholesterol 
      117mg
    • Dietary Fiber 
      1g
    • Sodium 
      1,328mg
  • DAILY VALUE
    • Vitamin A 
      11%
    • Vitamin C 
      7%
    • Calcium 
      26%
    • Iron 
      8%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      3
    • Very Lean Meat 
      4.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source