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This recipe was amazing! It is a recipe made incredibly popular by the restaurant chain, Sizzler.  I may have cooked it differently to Sizzler, as I think they bake theirs, but I cook mine in a nonstick frying pan and then finish up in the oven.  The almost fully-cooked breaded chicken is topped with Swiss cheese, a slice of ham and more Swiss cheese and baked for 5 minutes or so to melt the cheese.

Don’t let the steps worry you, as they are mostly just putting together 3 bowls of ingredients for “breading” the chicken.  This is a large recipe.  You can halve the recipe if desired and just guestimate a bit where necessary with the breading ingredients.  I would keep the sauce in the same amounts as one can always use extra sauce.  We are having no trouble working on finishing the chicken for the next couple of days – so tasty!  At least I get a chance to type up this recipe for you all, as today I did not have to cook.


After pounding the chicken flatter, it will cook up a bit thicker, I found.  Maybe I should have pounded it more, but I think the chicken looked wonderful once all was said and done.  Main thing is it tasted wonderful, too.


Do not even attempt this dish without a good nonstick frying pan, or else the breading will stick to the pan and not to the chicken!  If that happens, you can scrape the pan and place the breading back on top of the chicken once cooked, but you really don’t want to have to do that.


I had a block of Swiss cheese, so cut slices from that, but you are welcome to buy pre-sliced Swiss cheese to make things easier.

You can use the sauce as a dipping sauce or put some on top or on the side.

In the sauce you could use Dijon mustard instead of plain yellow mustard or a mix of the two types of mustard.  Typically the mixture is sweetened.  You can even sweeten it with honey substitute, if you like.

If your slices of deli ham are particularly thin, you can use two slices, as I used a thicker ham slice than you typically get at the deli counter, although you could ask them to slice it thicker for you.



6 large chicken breasts

6 slices ham

1.5 oz sliced Swiss cheese (43 grams)

  per chicken breast

Extra-light olive oil for frying

“Flour” Breading:

3/4 cup Gluten-Free Bake Mix 2, OR (175 mL)

  almond flour

1/4 cup Parmesan cheese (60 mL)

  (the kind in a canister)

1/2 tsp Italian seasoning (2 mL)

1/2 tsp salt (2 mL)

1/4 tsp black pepper (1 mL)

Egg wash:

1 large egg

1/3 cup cream (75 mL)

1/3 cup water (75 mL)

1 tbsp lemon juice (15 mL)

Seasoned Breadcrumb mixture:

2 slices low-carb bread (no more than 5 g carbs each)

  (makes about 1 cup (250 mL) of breadcrumbs)

1/2 tsp seasoning salt (2 mL)

1/2 tsp onion powder (2 mL)

1/2 tsp granulated garlic (2 mL)

1/4 tsp black pepper (1 mL)


1/2 cup mayonnaise (125 mL)

2 tbsp yellow mustard (30 mL)

Liquid sweetener, to taste (just a drop or two)



Preheat the oven to 375°F (190°C). 


Place a chicken breast in a large, transparent plastic bag and using a meat mallet or hammer even or a wooden rolling pin, pound the chicken until much thinner and flat.  Repeat with all the chicken, but I did 3 at a time as I cooked 3 in the frying pan at a time.


Get three medium bowls ready; one for the “Flour” Breading, one for the egg wash and one for the Seasoned Breadcrumb mixture.


“Flour” Breading:  In medium bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, Italian seasoning, salt and black pepper.


Egg wash:  In medium bowl, whisk egg.  In small bowl, whisk  cream and water with lemon juice.  Let stand for 2 minutes and whisk into the egg.


Seasoned Breadcrumb mixture:  Toast the two slices of bread and then in a food processor with blade attachment or in blender, process toast into coarse breadcrumbs.  Stir in seasoning salt, onion powder, granulated garlic and black pepper.


Sauce:  In medium bowl, whisk mayonnaise and mustard together along with sweetener, if using.


Have 3 dinner plates ready; one for placing the pounded chicken on, one for breading the chicken and one with paper towels for placing the cooked chicken on.


Using a spoon, spoon some of the “Flour” Breading onto the first chicken breast on both sides.  Dip the chicken in the Egg wash and then spoon over the Seasoned Breadcrumb mixture on both sides.  Repeat with remaining two chicken breasts and later the rest of the chicken breasts.


In a large, good nonstick frying pan, in extra-light olive oil, cook 3 chicken breasts at a time until golden brown on both sides.  Add more oil when necessary and turn the chicken from time to time to prevent the breading from turning too dark.  Turn the temperature down when necessary as well.  Once cooked (usually close to 10 minutes – I cook them until they are almost fully cooked).  Then place on cookie sheet.  Place half the Swiss cheese slices on one chicken breast, followed by one slice of ham and the remaining Swiss cheese slices.  Repeat with the remaining 2 chicken breasts.  Place in preheated oven 5 minutes, or until the cheese has melted.  Keep an eye on it. Repeat the whole process with the remaining chicken breasts.  Serve with the Sauce on the side. Delicious! Enjoy!

Yield:  6 servings

1 serving

623.7 calories

53.4 g protein

41.3 g fat

2.5 g fiber

6.8 g net carbs

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