Ingredients
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1 cup panko breadcrumbs
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3/4 teaspoon minced fresh thyme
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1/4 teaspoon ground black pepper
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2 boneless skinless chicken breasts, pounded to 1/4-inch thickness
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1 tablespoon Dijon mustard
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1/4 cup olive oil
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2 tablespoons butter
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2 garlic cloves, minced
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3/4 cup chopped deli ham
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1 cup half-and-half
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1/2 cup shredded gruyere cheese
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1/4 teaspoon salt
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2 tablespoons all-purpose flour
Instructions
- For chicken, in a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.
- Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.
- In a large skillet, heat 2 tablespoons olive oil over medium heat.
- Add chicken, and cook for 4 minutes.
- Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes.
- Cut chicken crosswise into 1/2-inch-thick slices.
- For cheesy pasta, in a large skillet, melt butter over medium heat.
- Add garlic and ham; cook for 2 minutes.
- Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half.
- Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened.
- Add cheese, stirring until melted.
- Add hot cooked pasta to pan, tossing gently to coat with sauce.
- Spoon creamy cheesy pasta onto serving plates.
- Place sliced chicken over pasta.
- Garnish with fresh thyme, if desired.