Description
Malibu Chicken is a delicious baked chicken dish featuring tender chicken cutlets breaded with Italian panko and Parmesan, topped with savory ham and melted Swiss cheese. Served with a tangy honey mustard sauce, this recipe is perfect for a satisfying and flavorful meal in under an hour.
Ingredients
Scale
Chicken and Coating
- 3 large chicken breasts, cut each in half lengthwise, creating 6 thin cutlets total
- 2 large eggs
- 1 ½ cups Italian panko bread crumbs
- 1 cup finely grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
Toppings
- 6 slices deli ham
- 6 slices Swiss cheese
Honey Mustard Sauce
- â…“ cup mayonnaise
- 4 tablespoons Dijon mustard
- 2 teaspoons yellow mustard
- 2 teaspoons honey
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350° F (175° C) and lightly grease a 9×13-inch baking pan to prevent sticking.
- Prepare Egg and Bread Crumb Mixtures: Whisk the eggs together in a shallow bowl. In a separate bowl, combine Italian panko bread crumbs, grated Parmesan cheese, salt, and pepper.
- Coat Chicken Cutlets: Dip each chicken cutlet into the egg mixture, ensuring it is fully coated, then immediately press both sides into the bread crumb mixture to cover thoroughly. Arrange the coated chicken cutlets in a single layer in the prepared baking pan.
- Bake Chicken: Bake the chicken uncovered for 30 minutes until cooked through and slightly golden.
- Add Toppings and Finish Baking: Remove the chicken from the oven, place one slice of deli ham and one slice of Swiss cheese on each cutlet. Return to the oven and bake for an additional 5 minutes or until the cheese has melted and the internal temperature of the chicken reaches 165° F (74° C).
- Make Honey Mustard Sauce: While the chicken is baking, whisk together the mayonnaise, Dijon mustard, yellow mustard, and honey in a small bowl until smooth and well combined.
- Serve: Serve the baked Malibu chicken warm, accompanied by the honey mustard sauce on the side for dipping or drizzling. Enjoy your flavorful meal!
Notes
- For crispier chicken, broil for 1-2 minutes after baking, watching closely to avoid burning.
- If you prefer a lighter sauce, reduce the mayonnaise or use Greek yogurt instead.
- Make sure chicken is cooked through by checking with a meat thermometer; safe temperature is 165° F.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Try adding a side of steamed vegetables or a fresh garden salad for a complete meal.
