Step 1: Butterfly chicken, season with salt and pepper. cut 1 slice of swiss in half and layer cheese, ham and 2nd half of cheese. Sprinkle some fresh thyme leaves inside. (dried will work okay too)
Step 2: fold chicken breast in half , lightly salt and pepper one side
Step 3: Place seasoned side down in hot oiled frying pan. If it doesn't sizzle when you place chicken in pan remove chicken and wait till it's hot enough.
Step 4: When 1st side is nice and brown and not before remove it from the frying pan and place on foil lined cookie sheet. Once you lay your chicken in the frying pan do NOT move it let it sear and get a nice skin/crust. It will take about 4-5 min or so. After at least 4-5 min you can lift the chicken with tongs gently to look and see if it's brown enough.
Step 5: put chicken in the oven for 15-20 min depending on how thick they are. Use your thermometer to check the temp. You want a minimum of 160. Poultry is done at 165 but there will be some carry over cooking. Meaning if you take the chicken out at 160 it will continue cooking and get to 165 in the few minutes it takes you to get it on a plate and to the table. Mine temped at 162 when I took it out.
Step 6: Sprinkle some extra chopped fresh or dried thyme on top
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