Cooking Steps

• Preheat the oven to 350°F. Slice 2 large chicken breasts in half lengthwise and set aside.
• Add ⅓ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder and ¼ teaspoon onion powder to a medium shallow bowl. Stir to combine.
• Whisk 2 large eggs with a splash of water in another medium shallow bowl. Set aside.
• Lastly, add 1 cup Italian style panko breadcrumbs to a medium shallow bowl.
• One at a time, place a piece of chicken in the first bowl with the flour, get it coated in the flour, and let the excess shake off.
• Place into the egg mixture, cover well with egg, letting the excess drip off.
• Next, add it to the bowl with the breadcrumbs, coat it well, and gently press the breadcrumbs so they will stick.
• Place the piece of chicken to the side while you coat the other pieces.
• In a large skillet over medium heat, add about ½ inch of oil.
• Once hot (350°F), add the chicken to the oil and fry in batches until golden brown. We are not looking to cook the chicken all the way through; we just want it to brown.
• Place the chicken on a paper-towel-lined plate just to soak up excess oil, then immediately put it on a wire rack over a sheet tray while you fry the additional pieces.
• Place the chicken into a baking dish.
• Top each piece with 2 pieces of ham, followed by a slice and a half of Swiss cheese.
• Bake for 15-20 minutes until the internal temperature reaches 165°F.
• While the chicken is baking, make the sauce by whisking together 1 cup mayonnaise, 3 Tablespoons dijon mustard, 2 Tablespoons yellow mustard, 4 teaspoons honey, ½ teaspoon garlic powder and ½ teaspoon onion powder in a medium bowl.
• When the chicken is ready, immediately serve with the sauce for dipping.