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Preheat oven to 350 degrees. Heat 2 tbsp vegetable oil and 2 tbsp butter in large skillet over medium heat to about 360 degrees. Place browned chicken on parchment lined baking sheet or oven proof platter, top each piece with a slice of ham and slice of cheese. Bake at 350 degrees, until cheese melts.

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Pat dry each piece of chicken and dip into flour mixture then into egg mixture, and lastly into bread crumb mixture. Heat oil and butter in a cast iron skillet or in a frying pan over medium heat. Place coated chicken (3 at a time) to skillet. Fry for approximately 4-5 minutes per side until golden brown.

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TOPPINGS: Prep two shallow bowls. In the first, whisk together the melted butter and 2 tablespoons of Dijon mustard. Inside the second dish, mix the breadcrumbs and grated Parmesan cheese. DIP: Dip each chicken piece into the melted butter mixture followed by the breadcrumbs. Press to coat evenly.

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Preheat oven to 350° F. Grease a 9x13-inch baking pan. Whisk eggs together in a shallow bowl. In another bowl combine Italian panko bread crumbs, Parmesan, salt and pepper. Dip each chicken cutlet into the egg mixture then immediately press both sides into the bread crumb mixture. Place coated chicken in a single layer in the baking dish.

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Minced garlic clove (optional) Olive oil. Salt and black pepper to taste. Instructions: In a small bowl, mix together parsley, dill, minced garlic (if using), a drizzle of olive oil, salt, and pepper. Evenly coat both sides of your halibut fillets with the herb mixture. Cook as desired (grilling, baking or pan-searing).

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Stir the marinade ingredients together in a small bowl. Slice each chicken breast into two flat halves. Place them in a gallon zip-top bag. Pour marinade over the chicken and seal the bag. Turn the bag several times to distribute the marinade over each chicken breast. Refrigerate for at least 3 hours.

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Combine melted butter, pineapple juice from canned pineapple slices, mustard, honey, molasses, Worcestershire sauce, and chili powder in a medium mixing bowl and whisk until smooth, then set aside. Grill one side of each chicken breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about 2 minutes.

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Combine flour, salt and pepper and coat each chicken piece, dip into egg mixture and then coat with breadcrumbs making sure to press crumbs in firmly. Heat oil and butter in large skillet over medium heat. Brown chicken 4 to 5 minutes on each side. Place browned chicken on cookie sheet or oven proof platter, top each piece with a slice of ham.

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Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined. Store in an airtight container. I Made It.

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Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish. Pat the chicken dry with paper towels and lightly season both sides with salt and pepper. Whisk the eggs together in a shallow pie plate or dish. In another shallow dish, toss together the panko, Parmesan, salt, pepper, and garlic powder.

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Instructions. Chicken. Combine egg yolk and garlic and pour into plastic bag. Place chicken inside bag, seal shut making sure no extra air is inside, and make sure the chicken gets coated with egg yolk/garlic mixture. Place in fridge and marinate chicken for 4 hours. In a medium bowl, mix panko, parmesan cheese, garlic powder, salt and pepper.

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Bake in the oven uncovered for about 40 minutes and the chicken is fully cooked through. While the chicken is cooking make the sauce. In a pan over medium heat combine the wine, mustard, brown sugar and butter. Bring to a simmer stirring with a whisk. Simmer for about 10 minutes over a low heat before adding the cream and whisking to combine.

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Combine the butter, pineapple juice, mustard, honey, molasses, coconut aminos, and chili powder a medium mixing bowl and whisk until smooth, then set aside. Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat (about 400º).

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Method: Put the chicken on a plate and pat dry. Season with salt and pepper. Mix the mayonnaise, mustard and sweetener in a bowl. Add ¼ cup of the mustard mixture to the plate with the chicken, reserving the rest of the mixture as the dipping sauce. Roll the chicken in the mixture with a fork, right there on the plate.

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Place chicken in the refrigerator and allow to marinate for 4 hours or overniight. Heat oven to 400 degrees F. Melt butter and pour into the bottom of a 9×13-inch baking dish. Set aside. In a bowl, mix bread crumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper.

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Place in fridge and marinate chicken for 4 hours. In a medium bowl, mix Panko, Parmesan cheese, garlic powder, salt and pepper and dump evenly in the bottom of a 9 X 13 baking dish. Remove chicken from bag, place chicken in baking dish. Coat chicken with mixture and bake at 350 degrees F and depending on the size of your chicken breasts, cook.