Crispy Hawaiian Chicken
Fruity pineapple, juicy ham, and creamy cheese stuffed inside of a crunchy breaded chicken fillet will elevate your dinner to a whole new level.
Equipment
- Sheet pan
- Oven
Ingredients
- 2 chicken breasts
- 6 oz flour
- 2 whisked eggs
- 6 oz bread crumbs
- 1 slice ham
- 2 slices Swiss cheese
- 1 slice pineapple
- 3 tbsp béchamel sauce
- 3 oz shredded mozzarella
- 1 lb potatoes
- extra béchamel sauce
Instructions
- Preheat the oven to 350°F. Slit the chicken breasts down the middle and dredge the fillets in flour, whisked eggs, and bread crumbs. Place the breaded chicken on a sheet pan lined with parchment paper.
- Cut a thick pineapple slice in half to create two fine slices and place one slice in the slit section of each chicken breast.
- Place two slices of Swiss cheese on one large slice of ham, roll it up, and cut it in half.
- Place one ham and cheese roll on each pineapple slice, drizzle béchamel sauce over it, and sprinkle mozzarella cheese on top.
- Peel the potatoes, cut them into cubes, place the pieces on the pan next to the chicken, drizzle some olive oil on top, and season with salt. Slide the pan into the oven and cook for 40 minutes. Garnish the Hawaiian chicken breasts with fresh chopped parsley and serve with the cubed potatoes.