Ingredients
Scale
For the Chicken:
4 boneless, skinless chicken breasts (6–8 oz each), pounded thin
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs (or regular breadcrumbs)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1/4 teaspoon paprika (optional)
For Assembly:
4 slices cooked chicken ham
4–8 slices Swiss cheese (or Gruyère or Provolone)
For the Sauce:
3 tablespoons olive oil or vegetable oil
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce (optional)
Salt and black pepper, to taste
1–2 tablespoons milk or cream (optional)
Instructions
- Preheat your oven to 180°C (350°F). Pound the chicken breasts to an even thickness.
- Season the chicken with salt, pepper, garlic powder, and paprika.
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each chicken breast in flour, dip into the eggs, then coat with breadcrumbs, pressing lightly to adhere.
- Heat oil in a skillet over medium heat. Cook the chicken for 3–4 minutes per side until golden brown.
- Transfer the chicken to a baking dish. Top each piece with a slice of chicken ham and 1–2 slices of Swiss cheese.
- Bake for 15–20 minutes, until the chicken is fully cooked and the cheese is melted and bubbly.
- Meanwhile, prepare the sauce by whisking together mayonnaise, Dijon mustard, honey, lemon juice, Worcestershire sauce, salt, and pepper. Add milk or cream if needed for a smoother consistency.
- Serve the chicken hot with the honey Dijon sauce on the side or drizzled over the top.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 560 kcal per serving