Malibu Chicken (Sizzler Copycat) Pressure Cooker Recipe
Panko breaded chicken topped with deli ham and Swiss cheese and served with a honey dijon dipping sauce. A copycat version of Sizzler's classic Malibu Chicken.
Equipment
- 1 Skillet for searing chicken
- 1 Pressure cooker for cooking chicken
Ingredients
Main ingredients
- ¾ cup All-purpose flour for dredging
- 1 Large egg binds the breading
- 1 tablespoon Vegetable oil helps egg stick better
- 1 cup Seasoned Panko bread crumbs for crunchy texture
- 4 Thin sliced boneless skinless chicken breasts for tender pull
- Salt and freshly ground black pepper to taste
- 3 tablespoons Olive oil for searing
- 4 slices Deli ham one for each chicken breast
- 4 slices Swiss cheese to melt on top
- ⅓ cup Mayonnaise for sauce
- 1 tablespoon Dijon mustard regular or coarse
- 1 teaspoon Yellow mustard for sauce
- 2 teaspoons Honey for sauce
- ¼ teaspoon Onion powder for sauce
Instructions
Instructions
- Preheat your skillet over medium heat and add the olive oil. You want it hot enough so chicken crisps up nicely but not burns.
- Prep your dredging stations with three shallow bowls. One with the flour mixed with salt and pepper, the second with beaten egg and vegetable oil, and the third with the Panko crumbs.
- Bread your chicken by first dipping each breast in the flour mixture, then the egg mixture, letting excess drip off, and finally coating it well with the Panko crumbs. Press crumbs gently to stick.
- Sear your chicken in the hot skillet about 5 to 6 minutes on each side until golden brown and fully cooked. This gets your crust nice and crunchy for the cooker stage.
- Layer the ham and Swiss right on each piece of chicken. Cover the skillet for a few minutes so the cheese gets all melty. It works real good to trap the heat.
- Mix your sauce with mayo, Dijon, yellow mustard, honey, and onion powder. Dollop it over each piece or spread it on right before serving for that extra pop.
Notes
Serve warm with the sauce drizzled over the top for best results.