SWISS CHICKEN BAKE

• servings: 8

Ingredients

4 boneless chicken breasts, butterflied

8 slices Deli Swiss cheese

8 slices Deli ham

2/3 cup mayonnaise (150 mL)

1/2 cup plain Greek yogurt (125 mL)

1/2 cup grated Parmesan cheese (125 mL) (the kind in a can)

2 tsp crushed garlic (10 mL) (the bottled kind)

1/4 tsp salt (1 mL)

1/4 tsp black pepper (1 mL)

Topping:

2 tbsp grated Parmesan cheese (30 mL)

2 tbsp flour (30 mL)

1/2 tsp paprika (2 mL)

Directions

Preheat oven to 375°F (190°C). On a greased cookie sheet, place the 4 chicken breasts opened butterfly style. Place on each half 1 slice Swiss cheese, 1 slice ham and another slice Swiss cheese.

In small bowl, combine, mayonnaise, Greek yogurt, Parmesan cheese, garlic, salt and black pepper. Divide evenly between all the chicken breast halves; spread over the top evenly. Sprinkle topping evenly over the chicken and also exposed bits of chicken.

Bake around 40 minutes, depending on the thickness of the chicken breasts (mine were medium). Cut into the chicken and make sure it is white throughout.

Topping: In small bowl, combine Parmesan cheese, almond flour and paprika.