Malibu Chicken

5 from 4 votes

Panko breaded chicken topped with deli ham and Swiss cheese and served with a honey dijon dipping sauce. A copycat version of Sizzler's classic Malibu Chicken.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 559kcal

Author: Valerie Brunmeier

Ingredients

¾ cup all-purpose flour
1 large egg
1 tablespoon vegetable oil
1 cup seasoned Panko bread crumbs
4 thin sliced boneless skinless chicken breasts
Salt and freshly ground black pepper to taste
3 tablespoons olive oil or as needed
4 slices deli ham
4 slices Swiss cheese

Malibu Sauce

⅓ cup mayonnaise
1 tablespoon Dijon mustard regular or coarse ground
1 teaspoon yellow mustard
2 teaspoons honey
¼ teaspoon onion powder

Instructions

Preheat oven to 350 degrees F. Season each piece of chicken with a little salt and pepper, to taste.

Set Up the Breading Station

Place the breading ingredients in 3 separate shallow bowls.
Bowl 1: All-purpose flour
Bowl 2: Whisk the egg with the vegetable oil.
Bowl 3: Bread crumbs

Bread the Chicken

Dredge a piece of chicken in the flour to coat both sides and shake off any excess. Place the flour coated chicken in the egg mixture and flip it over to coat both sides. Finally, dip the chicken in the bread crumbs, coating both sides.
Transfer the breaded chicken to a baking sheet or sheet of foil and repeat the process to bread the remaining chicken.

Brown the Chicken

Heat the olive oil in a large skillet over MEDIUM heat. Cook for about 3 minutes per side, until nicely browned. You don't want to cook the chicken through at this point. Once browned, layer the chicken with a piece of ham and then top with the Swiss cheese.

Bake

Transfer pan to the preheated oven and bake for 20 to 25 minutes, or until the chicken is cooked to an internal temperature of 165 degrees F in the thickest potion.

For the Malibu Sauce

While the chicken is baking, combine all sauce ingredients in a small bowl. Refrigerate until ready to serve.

Notes

Big Batch Instructions: Double the recipe and brown the chicken in batches. Line a large baking sheet with foil and generously coat the foil with non-stick cooking spray. Transfer the browned chicken to the prepared baking sheet and proceed with recipe as directed.

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