Description
How to make crispy Malibu chicken with ham, Swiss cheese and honey mustard that recreates the beloved Sizzler classic at home perfectly.
Ingredients
Scale
Chicken Base
- 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
Coating & Assembly
- 1/2 cup vegetable oil for frying
- 4 slices deli ham, thinly sliced
- 4 slices Swiss cheese
- 1/4 cup honey mustard sauce, divided
Honey Mustard Sauce
- 1/3 cup mayonnaise
- 3 tbsp Dijon mustard
- 3 tbsp honey
- 1 tsp apple cider vinegar
- 1/4 tsp garlic powder
- Pinch of salt
Instructions
- Prep Chicken: Pound chicken breasts to even 1/2-inch thickness between plastic wrap. Season both sides with salt and pepper. This ensures even cooking and tender results throughout.
- Make Sauce: Whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, and salt until smooth. Set aside half for serving and use half for assembly.
- Setup Station: Arrange three shallow dishes: flour in first, beaten eggs in second, panko breadcrumbs in third. This assembly line makes coating much easier and less messy.
- Coat Chicken: Dredge each chicken breast in flour, then egg, then panko, pressing gently to adhere. Let rest 5 minutes to set the coating before cooking.
- Pan Fry: Heat oil in large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden and internal temperature reaches 165°F. Don’t overcrowd the pan.
- Add Toppings: Brush cooked chicken with honey mustard, top with ham slice and Swiss cheese. Cover pan briefly to melt cheese, about 2-3 minutes on low heat.
- Serve Hot: Transfer to serving plates and drizzle with remaining honey mustard sauce. Serve immediately while the coating is still crispy and cheese is perfectly melted.
Notes
- Don’t skip pounding the chicken to even thickness or cooking will be uneven.
- Let coated chicken rest 5 minutes before cooking for better adhesion.
- Store leftover honey mustard sauce refrigerated for up to one week.
- Can substitute Gruyere or provolone for Swiss cheese if preferred.
- Bake at 425°F for 20-25 minutes as healthier alternative to frying.
- Serve immediately while coating is crispy and cheese is melted.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 28g
- Protein: 42g