Instructions

Preheat oven to 425 Degrees.  Place a drying/cooling rack onto a baking sheet and spray both with cooking spray.  Set aside.

Make the Honey Mustard:  in a small bowl or ramekin, add the honey and Dijon Mustard.  Use a fork to mix the 2 ingredients.  Taste and add more honey or mustard if needed.  Set aside.

Cut the chicken breasts in half.  Place the chicken in between plastic wrap or into a baggie.  Using a meat mallet, pound the chicken to thin it out (few good hits to both sides of the chicken)!

Setup the dipping station: 

• Bowl 1:  crack & whisk the eggs; season with S&P
• Bowl 2:  Combine the Panko Breadcrumbs, Italian Breadcrumbs, Parmigiano-Reggiano Cheese, S&P and Garlic Salt
• Bowl 3: All-Purpose Flour; season with S&P

Start by dredging the chicken into the flour, then coat it in the egg mixture and finally into the breadcrumb mixture.  Turn the chicken a few times to make sure you completely coat all sides.  Set aside and repeat until all pieces are coated.

Place a cast iron skillet onto the stove over medium-high heat.  Once the pan is hot, add the Avocado Oil (just enough oil to coat the bottom of your pan).  Once the oil is heated through, add the chicken.  Use a large enough skillet so the chicken isn’t touching in the pan; this will allow for more even cooking.  Cook for about 2 minutes or until golden brown then flip over and brown the other side.  Transfer the chicken to the baking sheet with the wire rack.

Chicken-Ready for the Oven!

Place into the oven and bake just until chicken is cooked through, about 10-12 minutes.  Just before the chicken is finished cooking, place the ham on top of each chicken.  Then place the swiss cheese on top of the ham.  Return the chicken to the oven and cook until the cheese is melted.  You can also place under broiler for a minute to melt the cheese.

Topping Chicken w/Ham & Swiss

*Cooking time may vary depending on how big/thick your chicken is.  Cook to an internal temp of 165 degrees.   Once chicken is cooked through and cheese has melted, remove from oven and let it rest while you toast the rolls.

Toasting the Rolls:  Heat a cast iron skillet on the stove over medium heat.  Add a drizzle of Olive Oil or add some butter to the inside of the rolls.  Place the rolls (face down) into the pan and heat to toast/crisp up the the inside of the rolls.

Assemble the Sandwich:  Place a piece of chicken onto the bottom half of the Ciabatta Roll.  Slather some Honey Mustard on the top half of the roll (you can slather both sides of roll if you like).  Serve with a side of my Garlic Parmesan Fries (see link to recipe below) and a Salad or any of your favorite side dishes.  The sandwich would also be great with some lettuce, tomato slices and/or fresh basil leaves added to it.

Mangia! Enjoy!