Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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Salt and black pepper, to taste
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1 cup all-purpose flour
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2 large eggs, beaten
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2 tablespoons milk or water
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2 cups breadcrumbs (plain or seasoned)
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½ cup grated Parmesan cheese (optional, for extra flavor)
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2 tablespoons olive oil or melted butter (for baking)
For Topping:
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4 slices deli ham
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4 slices Swiss cheese
For the Honey Mustard Sauce:
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½ cup mayonnaise
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2 tablespoons yellow mustard
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1 tablespoon Dijon mustard (optional, for tang)
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2 tablespoons honey
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1 teaspoon lemon juice (optional)
🧑🍳 Instructions
1. Prep the Chicken:
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Preheat oven to 400°F (200°C).
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Place chicken breasts between two sheets of plastic wrap and pound gently to ½-inch thickness.
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Season both sides with salt and pepper.
2. Bread the Chicken:
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Set up three bowls:
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Bowl 1: Flour
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Bowl 2: Beaten eggs + milk
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Bowl 3: Breadcrumbs mixed with Parmesan (if using)
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Dredge each chicken breast first in flour, then in the egg mixture, then coat with breadcrumbs, pressing gently to help them stick.
3. Cook the Chicken:
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Heat a large skillet over medium heat with a bit of olive oil or butter.
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Brown chicken 2–3 minutes per side until golden.
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Transfer to a baking dish and finish cooking in the oven for 10–15 minutes, or until internal temperature reaches 165°F (74°C).
(Alternatively, bake the breaded chicken entirely at 400°F for 25 minutes, flipping halfway through for even crispness.)
4. Add Ham and Cheese:
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Remove chicken from oven and top each breast with a slice of ham and then Swiss cheese.
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Return to the oven for 3–5 minutes until the cheese is melted and bubbly.
5. Make the Honey Mustard Sauce:
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In a small bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice until smooth.
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Chill until ready to serve.
6. Serve:
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Serve chicken hot with the honey mustard dipping sauce on the side.
🍽️ Serving Ideas:
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Pair with mashed potatoes, steamed broccoli, or buttered corn.
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Also delicious with a side of crispy fries or a light green salad.
✅ Tips:
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Want it extra crispy? Use panko breadcrumbs or double-dip the chicken (egg → breadcrumbs → egg → breadcrumbs again).
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For a lighter version, air fry the breaded chicken at 380°F (193°C) for 10–12 minutes, flipping halfway through.
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The honey mustard sauce keeps for up to a week in the fridge — it’s great for sandwiches or dipping fries!