Description
Malibu Chicken is a deliciously crispy stuffed chicken dish featuring tender chicken fillets filled with savory ham and melted Swiss cheese, coated in a crispy breadcrumb crust and fried to golden perfection. This recipe offers simple yet effective tips to achieve perfect flavor and texture in just 30 minutes.
Ingredients
Scale
Chicken and Filling
- 2 chicken fillets
- 2 slices of ham
- 2 slices of Swiss cheese
Coating
- 1 cup of flour
- 2 eggs
- 1 cup of breadcrumbs
- Salt to taste
- Pepper to taste
Cooking
- Oil for frying (about 1/2 cup, enough to cover the pan surface)
Instructions
- Pound the Chicken: Place the chicken fillets between two sheets of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin until they are an even thickness, about 1/2 inch thick. This ensures even cooking and tender texture.
- Season: Generously season both sides of the chicken fillets with salt and pepper according to your taste preference.
- Add Filling: Lay one slice of ham and one slice of Swiss cheese on each chicken fillet, spreading the cheese evenly and ensuring the ham covers the surface for maximum flavor.
- Fold Chicken: Carefully fold each chicken fillet over itself to enclose the ham and cheese filling, creating a neat pocket.
- Dredge in Flour: Prepare a shallow dish with flour. Lightly dredge each stuffed chicken fillet in the flour, shaking off excess. This helps the coating stick better later.
- Dip in Egg: Beat the eggs in a bowl. Dip each floured chicken fillet in the beaten eggs, coating thoroughly on all sides to ensure the breadcrumbs adhere well.
- Coat With Breadcrumbs: Transfer the chicken fillets to a plate filled with breadcrumbs. Press down gently and turn to coat all sides evenly with breadcrumbs for a crisp crust.
- Heat Oil: In a large skillet, pour enough oil to cover the surface and heat over medium heat until shimmering but not smoking, approximately 3-4 minutes.
- Fry Chicken: Carefully place each breaded chicken fillet into the hot oil. Fry for 5-7 minutes per side, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Drain and Serve: Remove the cooked chicken from the skillet and drain excess oil on a plate lined with paper towels. Serve immediately while hot and enjoy the melty cheese and savory ham filling.
Notes
- For extra flavor, season the breadcrumbs with dried herbs like oregano or thyme.
- Use a meat thermometer to ensure the chicken is safely cooked without drying out.
- You can swap Swiss cheese for mozzarella or provolone if preferred.
- To reduce oil absorption, fry in medium heat and avoid overcrowding the pan.
- Serve with a simple side salad or steamed vegetables for a balanced meal.
