For Chickem:
1 tbl olive oil
2 boneless skinless chicken breasts
salt and pepper
4 thin slices deli smoked ham
4 slices swiss cheese
For Hollandaise:
6 tbl unsalted butter
3 egg yolks
1/4 cup boiling water
1 tsp lemon juice
1/8 tsp salt
Make hollandaise:
Place butter, cut into small pieces, and egg yolks in a large heat-proof bowl set over a pan of simmering water. Whisk until butter melts and sauce is fully mixed. Drizzle in boiling water and continue to whisk until sauce reaches 160 degrees on an instant read thermometer. Remove from heat and stir in lemon juice and salt. Cover surface directly with plastic wrap and set aside.
Make chicken:
Cut chicken breasts in half horizontally to create 4 thin cutlets. Pound to an even 1/4 inch thickness with a meat mallot and season with salt and pepper. Heat oil in a large heavy skillet over meium high heat. Add chicken cutlets and cook 3 minutes per side. Add a ham slice and a cheese slice on top of each cutlet and cover pan for 1 minute until cheese is melted. Place chicken on serving plates. Whisk hollandaise and spoon over chicken. Serve.
1 tbl olive oil
2 boneless skinless chicken breasts
salt and pepper
4 thin slices deli smoked ham
4 slices swiss cheese
For Hollandaise:
6 tbl unsalted butter
3 egg yolks
1/4 cup boiling water
1 tsp lemon juice
1/8 tsp salt
Make hollandaise:
Place butter, cut into small pieces, and egg yolks in a large heat-proof bowl set over a pan of simmering water. Whisk until butter melts and sauce is fully mixed. Drizzle in boiling water and continue to whisk until sauce reaches 160 degrees on an instant read thermometer. Remove from heat and stir in lemon juice and salt. Cover surface directly with plastic wrap and set aside.
Make chicken:
Cut chicken breasts in half horizontally to create 4 thin cutlets. Pound to an even 1/4 inch thickness with a meat mallot and season with salt and pepper. Heat oil in a large heavy skillet over meium high heat. Add chicken cutlets and cook 3 minutes per side. Add a ham slice and a cheese slice on top of each cutlet and cover pan for 1 minute until cheese is melted. Place chicken on serving plates. Whisk hollandaise and spoon over chicken. Serve.
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