3large chicken breasts, cut in half to form two thinner cutlets (see note)
Salt and pepper to taste
3largeeggs
1 ½cupspanko bread crumbs
1cupfinely shredded Parmesan cheese
½teaspoonsalt
¼teaspoonpepper
2teaspoonsgarlic powder
12slicesdeli ham (see note)
6largeslices of swiss cheese
Dipping Sauce:
2tablespoonsDijon mustard
3tablespoonsmayonnaise
1teaspoonyellow mustard
1teaspoonhoney
Instructions
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish.
Pat the chicken dry with paper towels and lightly season both sides with salt and pepper.
Whisk the eggs together in a shallow pie plate or dish. In another shallow dish, toss together the panko, Parmesan, salt, pepper, and garlic powder.
Dip the chicken into the egg mixture and immediately press it into the dry mixture, pressing the mixture into both sides of the chicken. Place the chicken in a single layer in the prepared baking dish.
Bake uncovered for 30 minutes. Remove from the oven and layer two slices of ham across each chicken piece, followed by a slice of Swiss cheese to cover most of the ham/chicken.
Return to the oven and bake for another 5 or so minutes until the cheese is melted.
While the chicken bakes, whisk together the dipping sauce ingredients.
Serve the chicken warm with the dipping sauce on the side.
Notes
Chicken: if the chicken breasts you are using aren't thick enough to cut in half (to form two thinner pieces), pound them slightly and consider using a few more chicken breasts to equal the six pieces you would have if following the recipe instructions.Ham: my favorite brand of ham deli meat is Hormel Naturals. The honey ham is delicious and works great in this recipe.