Ingredients

4 pieces Chicken Breasts (pounded thin for even cooking)

4 slices Ham (traditional deli-style)

4 slices Swiss Cheese (melts beautifully)

1 cup All-Purpose Flour (use gluten-free flour for a gluten-free version)

2 large Eggs (for binding the breadcrumb coating)

1 cup Panko Breadcrumbs (offers a crispy texture)

2 tablespoons Olive Oil or Butter (for frying)

1/2 cup Mayonnaise (rich base for the sauce)

2 tablespoons Dijon Mustard (adds tanginess)

1 tablespoon Honey (sweetens the sauce)

1 tablespoon Lemon Juice (brightens the sauce)

1 teaspoon Worcestershire Sauce (optional)

Instructions

Step 1: Pound chicken breasts to about ¼-½ inch thickness. Season both sides with salt and pepper, then set aside.

Step 2: Set up a breading station with three shallow dishes: one with flour, one with whisked eggs (you may add a splash of milk if desired), and one with Panko breadcrumbs.

Step 3: Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then coat evenly with Panko breadcrumbs.

Step 4: Heat olive oil and butter in a skillet over medium heat. Fry the breaded chicken for 2-3 minutes per side until golden brown and crispy.

Step 5: Place the cooked chicken breasts on a baking sheet. Top each piece with one slice of ham and one slice of Swiss cheese.

Step 6: Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, until the cheese melts and the chicken is cooked through.

Step 7: While the chicken bakes, prepare the creamy mustard sauce by whisking together mayonnaise, Dijon mustard, honey, lemon juice, and Worcestershire sauce if using. Adjust taste and consistency as needed.

Step 8: Drizzle the sauce generously over the baked chicken. Garnish as desired and serve immediately with your favorite sides.

Tips & Variations

For a gluten-free option, substitute all-purpose flour and Panko breadcrumbs with gluten-free alternatives.

Adding a splash of milk to the eggs helps the coating adhere better to the chicken.

Try swapping Swiss cheese with Gruyère or mozzarella for a different melt and flavor.

If you prefer a spicier sauce, add a dash of hot sauce or cayenne pepper to the mustard sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used; they will add extra moisture and flavor. Just adjust the cooking time accordingly to ensure they are cooked through.

How do I make the chicken extra crispy?

For extra crispiness, double-dip the chicken by repeating the egg and Panko breadcrumb steps. Also, make sure the oil is hot enough before frying, but not smoking.