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Chicken Breast with Ham and Gruyere

Source of Recipe


The Seattle Times






List of Ingredients



• 1 tsp olive oil
  
• 2 boneless and skinless chicken breast halves
  
• 1/8 tsp salt
  
• Freshly ground black pepper to taste
  
• 2 Tbsp minced onion or shallot
  
• 1 small clove garlic, peeled and minced
  
• 1/4 cup dry white wine (or chicken broth)
  
• 1 tsp tomato paste
  
• Pinch dried thyme, crushed
  
• 1 thin slice Black Forest ham, cut into shreds
  
• 4 pieces Gruyere cheese, 1x3 inches, about 1/8-inch thick
  






Instructions



1. In a nonstick skillet, heat the olive oil over medium heat. Add the chicken and lightly brown for about 2 minutes on each side. Sprinkle lightly with salt and pepper. Transfer to a small oven-proof casserole.
   
   
2. Place the onion and garlic in the pan and cook for 2 minutes, stirring. Add the wine or broth, the tomato paste and thyme. Boil 2 minutes. Spoon over the chicken and sprinkle with the ham shreds. Top with the Gruyere.
   
   
3. Bake in a preheated 400-degree oven 12 to 15 minutes, or until the chicken tests done.
   
   Makes 2 servings.