Description
Malibu Chicken is a crispy, breaded chicken breast topped with savory chicken ham and melted Swiss cheese. This dish combines frying and baking techniques for a flavorful meal that offers a delicious balance of crunchy exterior and gooey melted cheese inside. Perfect for a family dinner or casual gathering.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 1 cup all-purpose flour
- 2 large eggs
- 1½ cups panko breadcrumbs
- Olive oil for frying
Toppings
- 4 slices cooked chicken ham
- 4-8 slices Swiss cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) if you plan to finish cooking the dish in the oven after frying.
- Prepare Chicken: Pound each chicken breast between plastic wrap until they are about ½ inch thick to ensure even cooking and a tender texture.
- Set Up Breading Stations: Arrange three separate bowls – one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs – to coat the chicken efficiently.
- Bread the Chicken: Dredge each chicken breast first in the flour, then dip it into the beaten eggs, and finally coat it thoroughly with panko breadcrumbs for a crispy crust.
- Fry the Chicken: Heat olive oil in a skillet over medium heat. Fry the breaded chicken breasts for 4-5 minutes on each side or until golden brown and cooked through.
- Assemble and Bake: Place the fried chicken breasts on a baking sheet. Top each with a slice of cooked chicken ham and 1-2 slices of Swiss cheese.
- Melt the Cheese: Bake in the preheated oven for 5-7 minutes or until the cheese has melted. Alternatively, serve immediately hot from the skillet if you prefer.
Notes
- To ensure even cooking, pound the chicken breasts to uniform thickness.
- Use a thermometer to check that internal chicken temperature reaches 165°F (74°C) for safety.
- Opt for low-fat Swiss cheese to reduce fat content if preferred.
- You can substitute chicken ham with turkey ham or regular ham according to taste or dietary preferences.
- If you want extra crispiness, double coat the chicken by repeating the egg and breadcrumb step before frying.
