Instructions

• Preheat your oven to 375°F (190°C) so it’s ready when you need it for that Swiss cheese finish.
• Season the chicken breasts with salt and pepper on both sides. Don’t be shy with it.
  to taste Salt, to taste freshly ground black pepper
• Set up your breading station: one dish with flour, one with the egg and vegetable oil mix, and the last with seasoned Panko crumbs. Dredge each chicken piece in flour first, shake off the extra.
  1 large egg, 1 cup seasoned Panko bread crumbs
• Dip the chicken into the egg mixture then coat thoroughly with Panko bread crumbs. Make sure you got all that nooks and crannies covered.
  1 large egg, 1 cup seasoned Panko bread crumbs
• In a large skillet over medium-high heat, heat olive oil. Brown those chicken breasts about 3-4 minutes each side until golden crisp.
  3 tablespoons olive oil, 4 thin sliced boneless skinless chicken breasts
• Transfer the browned chicken onto a baking sheet. Top each piece with a slice of deli ham and then a slice of Swiss cheese. Put the sheet in your oven and bake for 10-15 minutes till cheese melts and chicken’s cooked through.
  4 slices deli ham, 4 slices Swiss cheese
• While that’s bakin, mix your sauce by stirring together mayonnaise, Dijon mustard, yellow mustard, honey, and onion powder. It works real good as a top sauce when you serve your chicken.
  ⅓ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon yellow mustard, 2 teaspoons honey, ¼ teaspoon onion powder
• Once the cheese is melty and your chicken hits a tender pull when poked, carefully use quick release with the pressure cooker if you’re finishing any steps there. Let the natural release handle the resting for perfect juicy bites.
• Get pre-seasoned Panko crumbs so you save time on that step.
• Use thin pre-sliced chicken breasts to cut down on pounding and prep time.
• Make the mayo-honey mustard sauce ahead and keep in the fridge for days.
• Brown your chicken the night before and store in the fridge, then just bake it with ham and cheese when you’re ready.