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 Pressure cooker
- 1 Skillet
- 1 Baking dish
Ingredients
Main ingredients
- ¾ cup all-purpose flour for coating the chicken, helps get that crisp crust
- 1 large egg mixed with 1 tablespoon vegetable oil to help crumbs stick real good
- 1 cup seasoned Panko bread crumbs for that super crunchy outside
- 4 thin sliced boneless skinless chicken breasts because they cook fast and stay tender
- Salt to taste
- freshly ground black pepper to taste
- 3 tablespoons olive oil for skillet frying before pressure cooking
- 4 slices deli ham for layering on top of the chicken
- 4 slices Swiss cheese for melty cheesy goodness over the ham
- ⅓ cup mayonnaise for creamy mustard sauce
- 1 tablespoon Dijon mustard for creamy mustard sauce
- 1 teaspoon yellow mustard for creamy mustard sauce
- 2 teaspoons honey for creamy mustard sauce
- ¼ teaspoon onion powder for creamy mustard sauce
Instructions
Instructions
- Preheat your oven to 375°F because you’ll finish the chicken with a nice melt and bake later.
- In a shallow bowl, whisk together the flour, salt, and pepper. This is your dry coat base.
- Beat that egg with the vegetable oil in a second bowl for your sticky dip.
- Put those seasoned Panko crumbs in a third bowl, ready for the final crust layer.
- Dip each chicken breast first in the flour mix, then egg, and then coat in Panko crumbs. Don’t rush this step.
- Heat olive oil in a large skillet over medium heat. Cook chicken breasts about 4-5 minutes each side until golden brown and crispy. This step helps keep crust from soggin’ later.
- Transfer the browned chicken to a baking dish, topping each piece first with ham slice then Swiss cheese slice. Pop in the oven 15-20 minutes till cheese is melty and bubbly.
Notes
Serve with additional creamy mustard sauce for extra flavor.