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Wednesday, January 4, 2012

Malibu Chicken from

3 egg yolks
2 cloves garlic, minced
4 boneless, skinless chicken breast halves
6 Tbsp. butter
1 c. Panko bread crumbs (Japanese bread crumbs)
1 c. grated Parmesan cheese
1 Tbsp. dried parsley
1 Tbsp. garlic powder
½ Tbsp. salt
1 Tbsp. ground black pepper
4 slices black forest ham 
4 slices Swiss cheese

Creole Mustard Sauce:
2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey
Mix together and chill in refrigerator. 

In a small bowl, beat egg yolks with garlic. Place 
chicken and egg mixture in a large Ziploc bag, 
squeeze out all the air and seal tightly. Refrigerate
 for at least 4 hours, or overnight if possible. 
Preheat oven to 400 degrees. Melt butter and 
pour into bottom of a 9x13 baking dish. 
Mix together the bread crumbs and Parmesan
 cheese, parsley, garlic powder, salt and pepper.
Dip marinated chicken in crumb mixture. Place 
coated chicken in baking dish, and pour
 remaining egg mixture over the top. Bake for
 15 min on each side or until chicken is no
longer pink and juices run clear. Top each
 piece of chicken with ham and slice of Swiss
 cheese. Place back in the oven for about 5 min or 
until cheese is melted. Remove from oven and 
serve with Creole Mustard Sauce.

*** The only note I have is that I had to cook the chicken a lot
longer than suggested to make sure it wasn't pink.

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