75 thawed Chicken breasts

  • 75 Swiss cheese slices
  • 75 deli ham slices
  • 1 jug mayo 
  • 1 bottle dijon mustard
  • 3 tablespoon salt
  • 1 lb butter
  • 2 Loaf white bread
  1. Remove bread crust
  2. Blend till crumbled
  3. Cut up butter in chunks and add to blender while crumbling bread
  4. Spread 1/4 of crumbles lightly on baking sheets
    Whisk mayo, mustard, salt
  5. Fill squeeze 3 bottles
  6. Slit breast to create butterfly
  7. Place on crumbed baking sheet
  8. Squirt mayo mix lightly inside butterfly
  9. Fold ham inside cheese and place on bottom slit of butterfly, then fold top side of breast over
  10. Brush outside top and sides with more mayo mix
  11. Shake more crumbles on breast until covered
  12. Place in freezer overnight or at least 2 hours
  13. Cooking: Setup baking sheets with parchment or foil
  14. Place each frozen breast on sheets
  15. Bake at 325 for 30 minutes
  16. Then additional 5-8 minutes at 350 until golden crust like a french fry, dont let crust get dark like onion rings that will dry out chicken
  17. Test chicken temp to be at least 170

Sauce:

  • 2 tubs sour cream
  • 1 gallon cream or half/half
  • 2 lbs butter
  • 2 table spoon parsley
  • 2 tablespoon dash
  • 1/4 cup salt
  • 1 tablespoon black pepper
  • 3 cups parma cheese
  • 1/2 dijon mustard

Cooking

  • Melt butter on low temp
  • Whisk in cream, dash, salt and pepper
  • Let heat, do not boil
  • Whisk in cheese let heat
  • Whisk in sour cream and mustard and let heat
  • Add parsley and keep on very low heat
  • Taste and add salt and pepper if needed

To serve:
Drizzle plates with sauce
Sprinkle parsley flakes on plates lightly
Place cooked breast on drizzled plates
Add potatoes and veggies