4 boneless, skinless chicken breasts
1 1/2 cups plain bread crumbs
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup milk
1/3 cup tarter sauce (Hellmann’s was used)
4 pieces thinly sliced lean ham
4 pieces processed Swiss cheese
Pound chicken breasts until they are 1/2" thick. Mix seasoned salt and pepper with bread crumbs; set aside. Dust chicken with breadcrumbs, dip in milk, then dip chicken back in bread crumbs. Place chicken in heated fry pan with just enough vegetable oil to cover bottom of pan. Fry breasts on medium heat until golden brown. Remove chicken breasts and place on serving tray. Spread breasts with tarter sauce. Place ham on chicken. Top ham with a slice of the Swiss cheese. Place chicken Durango in oven or microwave just long enough to heat and melt cheese. Serve with your favorite salad or side vegetable.
To help even the cooking time, I highly recommend pounding out the chicken breasts and making them thinner. If you are trying to save calories, this helps you feel like you have received a larger piece of meat than you actually have.