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 the chicken breasts to a thickness of ¼ to ½ inch. Season them with salt and pepper, then set aside.

Step 2: Prepare three shallow dishes for breading: one with flour, one with whisked eggs, and one with Panko breadcrumbs.

Step 3: Coat each chicken breast by dredging it first in flour, then dipping in the egg mixture, and finally pressing into the Panko breadcrumbs until well coated.

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

Step 5: Place the cooked chicken breasts on a baking sheet. Top each piece with a slice of ham and a slice of Swiss cheese. Bake in a preheated oven at 400°F (200°C) for 15 to 20 minutes, until the cheese is melted and bubbly.

Step 6: While the chicken bakes, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, and Worcestershire sauce (if using) in a small bowl. Adjust the taste and consistency as desired.

Step 7: Remove the chicken from the oven and drizzle the creamy mustard sauce over each piece. Serve immediately with your favorite side dishes.

Tips & Variations

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

Try adding fresh herbs like thyme or parsley to the breadcrumb coating for extra flavor.

Serve with steamed vegetables or a crisp salad to balance the richness of the dish.

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

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used. Just adjust the cooking time slightly to ensure they are cooked through and tender.

Is there a way to make this recipe dairy-free?

To make it dairy-free, omit the Swiss cheese or replace it with a dairy-free cheese alternative. Use olive oil instead of butter for frying, and double-check that your mayonnaise is dairy-free.