After a day of cleaning and decluttering, I wanted to make something simple for dinner. Pulling out some boneless chicken breasts I first thought maybe I’d do chicken and waffles. And then my eyes landed on the white bread and I thought…not waffles…french toast! Thus was born my chicken Monte Cristo.
1 lb boneless chicken breasts, sliced thin
8 slices potato bread (or any kind you prefer)
4 slices swiss cheese
3 large eggs, whisked
2 TBS butter
3 TBS flour
1/4 cup water
Melt the butter in a skillet on medium high heat.
Dust chicken with the flour and then add to the skillet, and let brown on each side. Remove from pan.
Dip bread into eggs and doing just a few slices at a time, brown in the same pan with just a bit of oil added. When all the bread is fried, it’s time to assemble it.
Place the chicken on four of the the bread slices, and top with the swiss cheese [omitting the top slice of bread]. Without crowding the pan, and moving quickly, place the open-faced sandwiches on the hot pan, add a bit of water and quickly cover the pan. This will melt the cheese quickly. Repeat with remaining sandwiches. When you remove them from the pan, quickly place the top slice of french toast on each sandwich, pressing lightly. The gooey deliciousness of the cheese will adhere the bread to the sandwich.
Delicious on it’s own, but feel free to serve with maple syrup or even strawberry preserves like the original Monte Cristo.