Malibu Chicken is golden brown crusted chicken with melted Swiss cheese and savory ham, all served with a tangy dipping sauce for the perfect dinner! A UNIQUE CHICKEN BREAST RECIPE This Malibu Chicken is crispy and cheesy (my kind of meal!) This is the kind of recipe that feels a little fancy yet is surprisingly simple to make at home. I serve it with a little side salad and call it done! No idea why it is called Malibu Chicken (if you know, please leave me a comment below – maybe a restaurant in Malibu first served it?), but I love it nonetheless! It’s extremely flavorful and really is a comforting meal. That sauce is what really sets it over the top. It’s so, so, good! FREQUENTLY ASKED QUESTIONS:  What kind of ham should I use? I used a tavern ham to keep the recipe more on the savory side, but if you prefer a sweet ham, you can use that instead. What if I don’t like ham? Trade out the ham for something else. This would also work great with boneless, skinless chicken thighs. Can I make this in the Air Fryer? I believe you can use the Air Fryer, I just don’t think you can ever get the chicken quite as crispy as frying in oil. But if that is not important to you then you can certainly use an air fryer. NOTE: There is a varying cooking time here because there are so many variables when cooking chicken breasts in the air fryer and it really depends on how thick your chicken breasts are and the type of air fryer you are using (some et hotter faster than others). So please ONLY go by the temperature and not necessarily the cooking time. Breasts are done when the internal temperature reaches 165F degrees. Preheat your air fryer to 375°F. Bread you chicken as you would for this recipe.Spray the air fryer with olive oil spray. Place the breaded chicken into the basket, ensuring they do not touch. You will probably need to cook in batches. Spray the chicken liberally with the olive oil spray. Cook for about 20-30 minutes, flipping halfway through and spraying liberally again with more olive oil spray. Depending on the thickness of your chicken breasts, you may need more or less cooking time. Use a meat thermometer to be sure the internal temperature of the chicken reaches 165°F before serving. Do I have to use the sauce? Technically, you don’t HAVE to use the sauce. I really enjoy it because I feel like it really sends the chicken over to the next level and is what is traditionally served with Malibu chicken. What sides should I serve with Malibu Chicken? Malibu Chicken goes great with a nice side salad and your favorite vegetables. I find that steamed vegetables are easy and simple to serve, especially for dishes like this where the main part of the dinner takes a bit more effort. If you want to make something a bit more special, try my recipe for maple glazed carrots or honey glazed carrots. What’s the best way to reheat leftovers? Reheat leftovers in the oven or air fryer to keep the chicken crispy. How to store leftovers? I would store the chicken and sauce separately. Leftovers keep in the fridge for up to 3 days, or in the freezer for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) large chicken breasts – you can use chicken thighs if you prefer. Chicken thighs take a little longer to cook than chicken breasts since they are dark meat. So as I always say, go by temperature and not cooking time. Chicken thighs are done when they reach an internal temperature of 165F degrees. all-purpose flour salt, pepper, garlic powder, onion powder – this is my preferred seasoning blend but use what you think you’d enjoy. A cajun or creole seasoning might work nicely here. large eggs water Italian style panko breadcrumbs – you can use regular breadcrumbs if you prefer. deli ham – use your favorite ham here. I like a saltier ham but use one you enjoy. This is great for leftover ham too, just make sure it is sliced thin enough so it cooks evenly. Swiss cheese – don’t like Swiss cheese? Try provolone off mozzarella. mayonnaise dijon mustard – I think the combo of dijon and yellow mustard work best here. I think you could use all yellow mustard but it will have a stronger vinegar taste. yellow mustard honey HOW TO MAKE MALIBU CHICKEN Preheat the oven to 350°F. Slice the chicken breasts in half lengthwise and set aside. Add the flour, salt, pepper, garlic powder, and onion powder in a medium shallow bowl. Stir to combine. Whisk the eggs with the water set aside in another medium shallow bowl. Lastly, add the 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. 3Top each piece with 2 pieces of ham, followed by a slice and a half of cheese. I tore the cheese to fit the top of the chicken nicely. Bake for 15-20 minutes until the internal temperature reaches 165°F. While the chicken is baking, make the sauce by whisking together the mayonnaise, dijon, yellow mustard, honey, garlic powder, and onion powder in a medium bowl. When the chicken is ready, immediately serve with the sauce for dipping. CRAVING MORE RECIPES? Chicken Parmesan Chicken Fried Chicken Southern Fried Chicken Parmesan Crusted Chicken Brown Sugar Bacon Wrapped Chicken Chicken Patties Roast Chicken Chicken a la King Buttermilk Chicken Biscuits Marry Me Chicken Pasta Crock Pot Marry Me Chicken 30 Chicken Breast Recipes Print Malibu Chicken Malibu Chicken is golden brown crusted chicken with melted Swiss cheese and savory ham, all served with a tangy dipping sauce for the perfect dinner! Course Dinner, Main CourseCuisine American Prep Time 20 minutes minutesCook Time 30 minutes minutesTotal Time 50 minutes minutes Servings 4 Calories 911kcal Author Brandie @ The Country Cook IngredientsFor the chicken:2 large chicken breasts (or 4 thin sliced chicken breasts)⅓ cup all-purpose flour½ teaspoon salt¼ teaspoon pepper¼ teaspoon garlic powder¼ teaspoon onion powder2 large eggssplash of water1 cup Italian style panko breadcrumbs8 slices deli ham6 slices swiss cheeseFor the sauce:1 cup mayonnaise3 Tablespoons dijon mustard2 Tablespoons yellow mustard4 teaspoons honey½ teaspoon garlic powder½ teaspoon onion powder InstructionsPreheat the oven to 350°F. Slice 2 large chicken breasts in half lengthwise and set aside. Add 1/3 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and 1/4 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. I tore the cheese to fit the top of the chicken nicely. 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, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder in a medium bowl. When the chicken is ready, immediately serve with the sauce for dipping. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 911kcal | Carbohydrates: 27g | Protein: 50g | Fat: 66g | Sodium: 1838mg | Fiber: 2g | Sugar: 7g

Spirit Halloween has officially purchased Spirit Airlines, rebranding the struggling airline as Spirit Halloween Airlines. The move promises to deliver a travel experience that’s just as spooky, unpredictable, and chaotic as the store’s infamous last-minute Halloween costume aisles. “A Match Made in the Underworld” “We felt this was a natural fit,” said Spirit Halloween CEO Jack O’Lantern in a press conference held in front of a deflated bouncy house. “Both brands excel at offering low-budget thrills with questionable customer service. Plus, we already had the branding synergy. Why reinvent the wheel?” The newly minted airline promises flights that feel like a haunted house—creepy, confusing, and filled with strange noises that make passengers wonder if they’ll make it out alive. The best part? Every flight will feature pop-up shops in the overhead bins, where passengers can purchase costumes, wigs, and overpriced novelty masks. Flying the Frightful Skies Passengers can look forward to unique upgrades: Overhead Spider Web Compartments: Each bin is adorned with plastic spiders, ensuring that retrieving your luggage is an adventure in itself. Flight Crew in Costume: Pilots will dress as “Sexy Airline Captains,” while flight attendants rotate between ghouls, witches, and skeletons. Beware: you’ll never know if that zombie pouring coffee is a flight attendant or a real undead. Random Jump Scares: For an added thrill, fake turbulence will be paired with creepy laughter over the intercom, followed by someone in a werewolf costume running down the aisle. Haunted Snacks: Forget peanuts. Every passenger gets a mini plastic pumpkin filled with candy corn, stale marshmallow ghosts, and one single razor blade for authenticity. The Budget Airline You Deserve In keeping with the Spirit Airlines legacy, Spirit Halloween Airlines won’t shy away from creative fees. Baggage Fee: $50 for carry-ons, $75 if your carry-on is shaped like a tombstone. Window Seat Fee: $25 extra for windows decorated with stickers of howling ghosts. Oxygen Fee: Emergency oxygen masks come in jack-o’-lantern shapes, and each breath costs $1.99. The Skeleton Crew’s Response Critics have already raised concerns. Aviation experts have questioned the safety of using cardboard skeletons to replace co-pilots, and the Federal Aviation Administration has asked if the “emergency exits” labeled as “portal to the underworld” are up to code. Passengers are equally skeptical. “I flew with Spirit Airlines before, so honestly, this might be an improvement,” said traveler Penny Pincher, purchasing a ticket for $4.99 plus $850 in hidden fees. “We’re Here for a Good Scare” When asked if this was just a temporary gimmick for Halloween, CEO O’Lantern clarified, “Absolutely not. We plan to operate year-round, because much like Halloween and bankruptcy, fear never goes out of style.” Spirit Halloween Airlines is set to take off—or at least attempt to—next month. Just don’t expect your flight to land in your intended destination. Or land at all. The post BREAKING: Spirit Halloween buys bankrupt Spirit Airlines appeared first on Genesius Times.

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