Growing up I remember going to sizzler and my mom always getting their Malibu Chicken. I think it is a great dish and this recipe recreates that very well. The Creole Mustard Sauce is a bit different than the sizzler version but I liked it along side the chicken.
~ 3 eggs
~ 2 cloves garlic, minced
~ 4 boneless skinless chicken breast halves
~ 6 Tbsp. butter
~ 1 cup Panko bread crumbs
~ 1 cup grated Parmesan cheese
~ 1 Tbsp. dried parsley
~ 1 tsp. garlic powder
~ 1/2 tsp. salt
~ 1tsp. black pepper
~ 4 slices black forest ham
~ 4 slices Swiss cheese
Creole Mustard Sauce
~ 2 Tbsp. Grey Poupon Dijon mustard
~ 3 Tbsp. mayonnaise
~ 1 tsp. yellow mustard
~ 1 tsp. honey
Mix together and chill in the refrigerator.
1. Start by pounding out your chicken breasts to an even thickness.
2. Preheat oven to 400o F. Melt butter and pour into the bottom of a 9 x 13 baking dish.
3. Mix together the eggs and garlic in a medium bowl. In another medium bowl mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip flattened chicken breasts into the egg mixture and then the bread crumb mixture. Place breaded chicken in baking dish, and sprinkle the remaining bread crumb mixture over the chicken.
4. Bake for 20 minutes or until chicken is no longer pink and juices run clear. Top each piece of chicken with ham and a slice of Swiss cheese. Place back in the oven for about 5 minutes or until cheese is melted. Remove from oven and serve with Creole Mustard Sauce.
**Makes great sandwiches the next day**
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