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1
Heat the oil over medium-high heat in a skillet.
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2
Pound the chicken breasts to flatten just slightly.
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3
Salt and pepper liberally on both sides.
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4
Add the chicken to the hot oil and brown on both sides, until cooked most of the way through (you will later finish the chicken in the oven).
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5
It should bounce back a bit when pressed with a finger.
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6
Remove chicken from the pan and drain off oil on paper towels.
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7
To make the sauce: while the chicken is cooking, melt butter in a separate skillet over low heat.
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8
Once butter is melted, add minced garlic and raise heat slightly.
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9
Cook until soft (do not allow garlic to brown).
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10
Pour in heavy cream and reduce heat.
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11
Once the cream starts to bubble/froth, add in Parmesan cheese and stir quickly to prevent it from sticking to the pan.
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12
Add chopped parsley and stir.
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13
Allow mixture to thicken, coating the back of a spoon; it should be slightly thinner than an Alfredo sauce.
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14
Add salt depending on the saltiness of your Parmesan cheese.
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15
Add cheese until sauce is sufficiently thick, and drop heat as low as possible to keep warm.
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16
To assemble the chicken: cut 2 slices of ham in half, or into whatever size will cover your chicken breasts.
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17
Place one slice of ham and one slice of mozzarella on top of each breast and place into a glass baking dish.
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18
Top chicken breasts with the entire pan of sauce and place in a 400-degree oven.
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19
Cook for about 15 minutes, until the cheese browns slightly and the sauce bubbles.
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20
The sauce is delicious on broccoli sauteed in olive oil and garlic.
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21
Or on crusty Italian bread.
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22
Or on your finger.
