Found in SL March 2024 issue here
4 (7-oz.) boneless, skinless chicken breasts
1 1/2 tsp. kosher salt, divided, plus more for sprinkling
1/2 tsp. black pepper, divided
4 (1-oz.) Swiss cheese slices, each cut into 3 strips
4 (1-oz.) deli ham or leftover Honey-Glazed Ham slices, halved lengthwise
1/4 cup all-purpose flour
1 large egg, beaten
1 1/2 cups panko breadcrumbs
Canola oil, for frying
Herby Dijonnaise (recipe follows)
Preheat oven to 350°F. Place an oven-safe wire rack inside a rimmed baking sheet, and set aside. Place chicken between 2 pieces of parchment paper; use a kitchen mallet or rolling pin to flatten to about 1/4" thickness.
1 1/2 tsp. kosher salt, divided, plus more for sprinkling
1/2 tsp. black pepper, divided
4 (1-oz.) Swiss cheese slices, each cut into 3 strips
4 (1-oz.) deli ham or leftover Honey-Glazed Ham slices, halved lengthwise
1/4 cup all-purpose flour
1 large egg, beaten
1 1/2 cups panko breadcrumbs
Canola oil, for frying
Herby Dijonnaise (recipe follows)
Preheat oven to 350°F. Place an oven-safe wire rack inside a rimmed baking sheet, and set aside. Place chicken between 2 pieces of parchment paper; use a kitchen mallet or rolling pin to flatten to about 1/4" thickness.
Place chicken breasts, smooth sides down, on a plate. Sprinkle evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place 3 Swiss cheese strips crosswise in the center of each chicken breast; place ham slices on top of cheese.
Fold each chicken breast in thirds, like an envelope, over ham and cheese to seal; secure with wooden picks.
Place flour, egg, and panko in 3 separate wide, shallow bowls. Stir remaining 1 teaspoon salt and 1/4 teaspoon pepper into panko. Working with 1 chicken breast at a time, dredge in flour, and shake off excess. Dip in egg, letting excess drip off. Dredge in panko to coat, pressing to adhere. Place on prepared wire rack.
Pour oil to a depth of 1/4" in a large skillet, and heat over medium. Working in 2 batches, place breaded chicken in hot oil; fry until golden brown, 2 to 4 minutes per side. Return chicken to prepared rack.
Bake in preheated oven until chicken is cooked through, 5 to 7 minutes. Remove from oven; lightly sprinkle with additional salt. Remove and discard wooden picks. Serve chicken with Herby Dijonnaise.
Herby Dijonnaise
Whisk together 1/3 cup each mayonnaise and sour cream, 1/4 cup chopped fresh tender herbs (such as chives, tarragon, and flat-leaf parsley), 1/4 cup buttermilk, 3 Tbsp. Dijon mustard, and 1/4 tsp. each kosher salt and black pepper in a bowl. Cover and refrigerate until ready to serve.
ACTIVE 5 MIN. - TOTAL 5 MIN. MAKES ABOUT 1 CUP
Herby Dijonnaise
Whisk together 1/3 cup each mayonnaise and sour cream, 1/4 cup chopped fresh tender herbs (such as chives, tarragon, and flat-leaf parsley), 1/4 cup buttermilk, 3 Tbsp. Dijon mustard, and 1/4 tsp. each kosher salt and black pepper in a bowl. Cover and refrigerate until ready to serve.
ACTIVE 5 MIN. - TOTAL 5 MIN. MAKES ABOUT 1 CUP
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