Recipe of the Month,
April, 2018
                    
                              NICK'S VERMONT CHICKEN

4 boneless, skinless chicken breasts
1 egg, slightly beaten
1/2 cup all-purpose flour
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 Granny Smith apple, cored and sliced thin and separated into 4 portions
8 pieces Black Forest Ham*, sliced thin
1 cup extra-sharp shredded cheddar cheese
Real maple syrup

Pre-heat your oven to 400 degrees

In a shallow dish or pie plate, combine the flour, salt, and pepper. Place
the egg in a separate shallow dish and beat with a fork. Dredge each
chicken breast in the beaten egg and then in the flour. Place the chicken
breasts on a cooling rack.

In a large oven-proof sauté pan**, melt the butter. Add the chicken to
the pan, top side down, and sauté for 10 minutes on medium heat. Turn
the chicken and sauté for an additional 10 minutes.

Top each breast with two pieces of ham, the sliced apple portions, and
1/4 cup of shredded cheese. Place the sauté pan in the oven for 10
minutes until the cheese is melted and lightly browned.

Remove from the oven and place on a serving platter. Drizzle with maple
syrup, to taste, and serve.

* You can use any type of ham that suits you. I happen to like Black
Forest ham for this recipe.

** If you do not have an oven safe sauté pan, remove the chicken from
your pan and transfer the chicken to a parchment lined baking sheet and
continue with the recipe.