Gouda Malibu Chicken

I remember really enjoying Malibu Chicken from Sizzler Steakhouse as a kid and decided I wanted a version I could make at home. I also wanted to raise it up a notch or two by substituing gouda cheese for the Swiss of the original, marinading the chicken in a little honey before breading and baking instead of deep frying and broiling.


Gouda Malibu Chicken

4 boneless skinless chicken breasts
1/2 cup honey
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup flour
2 eggs
1 cup breadcrumbs
1/2 cup shreadded Parmesan/Romana/Asiago cheese (I use the Kraft Shaker)
4 slices good quality ham
4 to 8 slices smoked gouda cheese

Pound the chicken breasts to a uniform thickness. Mix honey, lime juice, garlic, salt and pepper. Place chicken and marinade in a plastic, zip top bag for at least 4 hours.

Set up three pie pans and place flour in one, eggs (scrambled with a little bit of oilive oil) in another and the bread crumbs and cheese in the remaining one. Remove chicken from marinade and dredge in flour, coat in egg and cover in breadbrumbs.

Place chicken in a buttered baking dish and cook for 20 minutes in a 350 degree F oven. Flip over the chicken and place on the top of it a slice of ham and enough cheese to cover. Bake for another 20 minutes or until done.

Serve with honey mustard sauce

Honey Mustard Sauce

1/3 cup mayonaise
1 tablespoon Dijon mustard
1 teaspoon yellow mustard
2 teaspoons honey

Combine ingredients and whisk well. Taste and adjust as necessary. Store, tightly covered in the refrigerator until ready to use. It can keep up to 2 weeks, if stored properly.

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