Malibu Chicken
Creamy, tangy chicken layered with ham and cheese, topped with a delicious mustard sauce for a quick and satisfying meal.
Ingredients
Main Ingredients
- 2 pieces Chicken Breasts (Pound thin)
- 8 slices Ham (Thin slices of Black Forest, honey, or Virginia ham)
- 4 slices Swiss Cheese (Can substitute with provolone or Gruyère)
- 1 cup All-Purpose Flour (Can be swapped with gluten-free flour)
- 2 pieces Eggs (Whisk with a splash of water or milk)
- 1 cup Panko Breadcrumbs (Gluten-free Panko available)
- 2 tablespoons Olive Oil or Butter (For pan-frying)
Creamy Mustard Sauce
- 1/2 cup Mayonnaise (Forms the creamy base)
- 2 tablespoons Dijon Mustard (Adjust according to taste)
- 1 tablespoon Honey (Balances the flavors)
- 1 tablespoon Lemon Juice (Provides acidity)
- 1 teaspoon Worcestershire Sauce (Adds depth)
Instructions
Preparation
- Pound the chicken breasts to even thinness.
- Set up three bowls: flour, beaten eggs, and panko breadcrumbs.
- Coat each breast in flour, dip in egg, then press into panko.
Cooking
- Heat olive oil or butter in a skillet over medium heat.
- Fry each breast 3–4 minutes per side until golden and cooked through.
- Place two slices of ham and two slices of cheese on each cooked breast. Cover the pan briefly so the cheese melts.
Making the Sauce
- Mix mayonnaise, Dijon, honey, lemon juice, and Worcestershire in a small bowl to make the creamy mustard sauce.
Serving
- Spoon the sauce over each stacked chicken, ham, and cheese before serving.
Notes
Pound chicken evenly so it cooks fast and stays tender. Press the panko well so it sticks and gives a good crust. Use a lid to melt the cheese without overcooking the chicken.