Monday, November 10, 2014

Baked Ham and Swiss Malibu Chicken

Rob dies over Mel's Chicken Cordon Bleu recipe, but it's kind of a lot of mess and work, so I don't make it very often. This recipe has the same feel, but its so much easier. It's like Chicken Cordon Bleu, inside out. The mustard dipping sauce is so dang good, esp. if you love honey mustard. I would make extra if you really like it. Rob liked dipping his veggies in it too.

Baked Ham and Swiss Malibu Chicken
If the chicken breasts you are using aren't thick enough to cut in half (to form two thinner pieces), pound them slightly and consider using a few more chicken breasts to equal the six pieces you would have if following the recipe instructions.
My favorite brand of ham deli meat is Hormel Naturals. The honey ham is delicious and works great in this recipe. I just had some honey ham sliced at the Deli.
  • 3 large chicken breasts, cut in half to form two thinner cutlets (see note above)
  • Salt and pepper to taste
  • 3 large eggs
  • 1 1/2 cups panko bread crumbs I want to try using mashed up Ritz next time, so it's the same as her Cordon Bleu recipe
  • 1 cup finely shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons garlic powder
  • 12 slices deli ham (see note above)
  • 6 large slices of swiss cheese
  • Dipping Sauce:
  • 2 tablespoons Dijon mustard
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon honey
  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish.
  2. Pat the chicken dry with paper towels and lightly season both sides with salt and pepper.
  3. Whisk the eggs together in a shallow pie plate or dish. In another shallow dish, toss together the panko, Parmesan, salt, pepper, and garlic powder. 
  4. Dip the chicken into the egg mixture and immediately press it into the dry mixture, pressing the mixture into both sides of the chicken. Place the chicken in a single layer in the prepared baking dish. 
  5. Bake uncovered for 30 minutes. Remove from the oven and layer two slices of ham across each chicken piece, followed by a slice of Swiss cheese to cover most of the ham/chicken.
  6. Return to the oven and bake for another 5 or so minutes until the cheese is melted.
  7. While the chicken bakes, whisk together the dipping sauce ingredients. 
  8. Serve the chicken warm with the dipping sauce on the side.

Recipe from Mel's

1 comment:

nettie said...

this is on my menu for this week. i haven't made it yet because I hate raw chicken. but I'll have to do it.