1. Turn the oven to 350 degrees and preheat.
2. Place each chicken breast half between two sheets of wax paper and pound with a mallet or side of a heavy cleaver until they are thin and about 9x6-inches.
3. In a large 12-inch skillet, melt the butter with the olive oil over medium heat.
4. On a sheet of wax paper, mix together flour, grated Parmesan cheese, salt and pepper. In a bowl, beat the eggs.
5. Dredge the chicken in the flour mixture, tapping off any excess flour, and then dip in the egg.
6. Working in batches, place the breasts in the skillet and cook until golden, turning once, about 5 minutes a side.
7. Remove breasts from the skillet and arrange in a 12x9x2-inch baking casserole.
8. In the same skillet, cook the mushrooms, stirring until softened, about 5 minutes.
9. One minute before the mushrooms are tender, add the ham.
10. Spoon the mixture over the chicken in the casserole dish.
11. Sprinkle the Fontina cheese over top and bake until bubbly, 20 to 25 minutes. |
