December 4, 2013

My Malibu Chicken

Apparently Sizzler has this chicken called Malibu Chicken.  I found a "copycat" recipe in one of my favorite cookbooks (Favorite Family Recipes).  It pretty much is like a crispy, super juicy, and flavorful version of a chicken cordon bleu and it's dipped in honey mustard sauce. 

I, of course, had to change up the recipe to my own taste.  I have no clue if it tastes anything like Sizzler's version?  If you want the original recipe, click HERE to check it out.

This chicken turned out darn near perfect.  Every single thing about it was mouthwatering from the crunchy cheesy bread crumb crust, to the juicy chicken to the ham and melted Swiss on top.  I served it alongside these Roasted Ranch Veggies and it was a meal to remember.  

"The Mr." kept telling me "This is SOOOOOO Good" and I couldn't agree more.   

Malibu Chicken
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 Tbl. vegetable oil
2 chicken breasts, sliced in half horizontally
1 tsp. poultry seasoning
1 tsp. lemon pepper
2 eggs
1/2 c. all-purpose flour
1 c. Panko bread crumbs
1/4 c. freshly grated Parmesan
1 tsp. dried parsley
1 tsp. Johnny's Garlic seasoning (or garlic powder)
pepper
8 thin slices black forest ham
Swiss cheese, sliced

Honey Mustard
1/3 c. Mayonnaise (I use light)
1 Tbl. mustard
1 Tbl. Dijon mustard
1 Tbl. honey
1/2 Tbl. fresh lemon juice
a few dashes of Worcestershire
salt and pepper, to taste

Heat vegetable oil in a large cast-iron skillet over medium heat.  Slice chicken breasts in half horizontally, so you have four chicken cutlets.  Rub each cutlet with 1/4 teaspoon of poultry seasoning and 1/4 teaspoon of lemon pepper; set aside.  Whisk the eggs in a shallow dish.  Place the all-purpose flour in a separate shallow dish and combine the Panko, grated Parmesan, parsley, Johnny's Garlic seasoning and pepper to a 3rd shallow dish.   

Dip seasoned cutlets into the flour, then the egg and last in the Panko mixture, pressing to adhere.  Place cutlets into the hot skillet.  If your skillet is not large enough, you will need to cook the chicken in batches.  Cook until browned, about 5 minutes.  Flip and cook on the other side until browned and chicken reaches 165 degrees on an instant-read thermometer, about 5-7 minutes.  

Top each cutlet with a little Swiss cheese, two slices of ham each and then more cheese on top.  Place skillet in a warm 350 degree oven for a few minutes or until cheese is melted.  Remove from oven and serve with honey mustard.  

For the Honey Mustard: Stir together all ingredients.  Taste and adjust as needed.  

Jenn's Notes: It is easiest to slice the chicken in half horizontally while they are still partially frozen.

Linked up at Weekend Potluck!

2 comments:

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    ReplyDelete
  2. This sounds so good--I'm going to give it a try tomorrow--thanks!!

    ReplyDelete

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