4-6 boneless skinless chicken breasts
2 cups flour
1 tablespoon each onion powder, garlic powder, oregano, basil, Lowery’s seasoning salt
1/2 teaspoon each paprika and fresh ground pepper
10 Townhouse Crackers (these add a nice buttery flavor)
3 eggs beaten
4-6 thinly sliced deli ham
4-6 sliced Swiss cheese (can use provolone or mozzarella if desired)
Combine flour and seasonings in food processor blend well. Add 10 Townhouse crackers, pulse until fine and all crackers are blended.
Make sure breast are clean and dry
Trim fat off breasts.
Cover each breast with plastic wrap. (This prevents meat bits from flying all over your kitchen)
Using flat side of meat tenderizer gently pound the meat to uniform thickness about 3/4 inch.
Cut meat into smaller serving sizes if desired
Pour flour out on a plate. In a second plate crack the eggs and whisk until blended well.
Dip each breast in flour first, then in the egg, then in flour again. Place on separate dish. Repeat with remaining breasts.
Test oil for correct heat by dropping some flour in the oil, when it sizzles and raises to top in 1 second it is ready. Do not over heat the oil. Be sure it is hot enough however because the temperature will decrease when you add the cold meat.
Place each floured breast in the hot oil cook, until one side is crispy and brown (about 10 minutes), flip over then cook other side until browned. Drain on paper towel.
Move to cookie sheet, place one piece ham and half slice of cheese on top. Put in 350º oven and warm until cheese is bubbly not browned.
Serve with Secret Sauce*Recipe found below
What is the difference between Malibu Chicken and Cordon Bleu? Cordon Blue is a dressed up version of my Malibu Chicken, with Cordon Bleu the ham and cheese are rolled inside the meat, which is then breaded and fried. When my mother makes it, she covers it with a chicken sauce and bakes it. I will include her version at a later date.
Baby Swiss cheese works really well for this especially if you don’t like a strong Swiss Cheese flavor
I prefer the honey ham from the deli over the meat found in the deli isle because it also has better flavor
There is little difference between vegetable oil or canola oil so either is fine.
If making a large amount of these, keep warm in oven while cooking the remaining breasts
I have oven fried chicken breasts for this and it worked out well
Gluten free and paleo flours work well minus the crackers
The left over breasts can be used for delicious sandwiches the next day
1/2 cup mayonnaise
1/2 teaspoon yellow mustard
1 pinch paprika
Stir until well blended
Serve with Chicken
A great companion to this meal is stuffed potatoes