Pan-Fried Chicken-and-Ham Parmesan

Note: Instead of serving the chicken with garlic herb pasta, I cooked whole wheat thin pasta and seasoned it with garlic powder, Italian seasoning, and a little bit of olive oil. I'm sure either way is very tasty!

4 (6-oz.) skinned and boned chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1 large egg
1/4 cup all-purpose flour
2/3 cup Italian-seasoned breadcrumbs
2 tablespoons olive oil
8 thinly sliced smoked deli ham slices (about 1/4 lb.)
4 (1-oz.) fresh mozzarella cheese slices
Garlic-Herb Pasta
Grape Tomatoes

Preparation

1. Preheat oven to 350°. Sprinkle chicken with salt and pepper. Whisk together egg and 2 Tbsp. water. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess.

2. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 to 4 minutes on each side or until golden. Top chicken with ham and cheese.

3. Bake chicken in skillet at 350° for 8 minutes or until cheese is melted. Serve over Garlic-Herb Pasta; top with Grape Tomatoes.

Garlic-Herb Pasta: Cook 8 oz. vermicelli according to package directions; drain. Toss with 1/4 cup Garlic-Herb Butter. Season with salt to taste. Makes 4 servings.

Garlic-Herb Butter: Stir together 1/2 cup softened butter; 1 large garlic clove, pressed; 2/3 cup chopped fresh basil; 1/4 cup chopped fresh parsley; and 1/4 tsp. salt until well blended. Use immediately, or cover and chill up to 3 days. For longer storage, form into a log or press into ice cube trays, and wrap tightly with plastic wrap; freeze up to 1 month. Makes 1/2 cup. Prep: 15 min.

(Source: Cooking Light)

Croque Monsieur

4 (1.5 oz.) slices french bread
4 t. honey mustard (I use spicy mustard)
6 oz. reduced fat deli ham, thinly sliced
4 (1 oz.) slices reduced fat Swiss cheese
1/2 cup fat free milk
3 large egg whites
Cooking spray

Cut a slit in each piece of bread to form a pocket. Spread 1 teaspoon mustard into each bread pocket. Divide ham and cheese evenly among the four pieces of bread.

Combine milk and eggs in a shallow bowl and whisk. Dip sandwiches, 1 at a time, in the milk mixture, turning to coat.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 sandwiches, cooking 3 minutes on each side or until golden brown. Repeat with remaining sandwiches.

Calories: 293 Fat: 9.8 Protein: 22.3 Fiber: 1.3

(Source: Cooking Light)