Sunday-Night Swiss Chicken

Step 1 -Preheat the broiler.

Step 2 -In a shallow bowl, lightly beat the egg.

Step 3 -In a second shallow bowl, add the cracker crumbs and the salt and mix to combine.

Step 4 -Dip each of the chicken halves in the egg, then in the cracker crumbs, pressing lightly to adhere.

Step 5 -In a large, oven-safe skillet over medium heat, add the mushrooms and 1 tablespoon of the butter and sauté until the mushrooms are tender.

Step 6 -Transfer the sautéed mushrooms to a plate and tent with foil to keep warm.

Step 7 -In the same skillet, add the dredged chicken halves and the remaining butter. Cook until the chicken halves reach an internal temperature of 165 degrees F and the juices run clear, about 3-4 minutes on each side.

Step 8 -Top each of the chicken breast halves with 1 slice of the ham, 1/4 of the mushrooms, and 1 slice of the cheese.

Step 9 -Broil the chicken halves 4-6 inches from the heat source until the cheese has melted, 1-2 minutes.

Step 10 -Serve the chicken garnished with the parsley.