Bite-size crispy chicken topped with ham and melted Swiss cheese makes the perfect appetizer or fancied up finger food for a date night in!
This whole Finger Food Friday that my dear hubby came up with, is turning out to be quite the fun and delicious theme night! I mean, first we had those amazing Avocado Bacon Jalapeno Egg Rolls, and now these little bites of heaven??? I mean, come on! Crispy little chicken pieces topped with ham and Swiss slices, dipped in a dijon mayo sauce…we fanceh up in hurr!!!
I was also going to make some fancied up deviled eggs to go with these, but by the time I got done with these, I was about done being in the kitchen. So, those got postponed until later. And yes, these are a little more involved as far as prep work goes, but totally worth it, I promise!
Just look at that crispy coating and the melted Swiss over the ham.
Tell me you don’t want to eat your screen right now?
I know you do.
Mmmmm. Worth every second of prep!
But seriously, these little bites really were perfect little finger food (um, who doesn’t love a toothpick appetizer?!?!) and J devoured more than I could probably count. A big plateful, that’s all I know! But, finger food for dinner means lots of little bites, right?? And it’s so fun, and informal. Pretty sure we ate them sitting on the living room floor, while playing with the baby. Doesn’t get much better that that, y’all.
Chicken Cordon Bleu Bites
- 2 Boneless chicken breasts
- 1 cup flour
- 2 tsp favorite all-purpose seasoning (I used a Garlic & Herb seasoning)
- 1 tsp garlic salt
- 1 cup milk
- 1 cup Panko® bread crumbs, (plus extra, if needed)
- ½ - ¾ cup canola or peanut oil
- 8 slices cooked ham
- 8 slices Swiss cheese
- 1/2 cup mayo or Miracle Whip
- 1 Tbsp Dijon mustard
- Add flour, seasoning, garlic salt to a quart size baggie.
- Cut chicken breasts into bite size pieces. (I ended up with about 35 pieces, so cut your chicken first, count your pieces, and then you'll know how many pieces of ham and Swiss you need.)
- Slice ham and Swiss slices so that you have 2 pieces for each piece of chicken, set aside for later use.
- Place your milk and Panko in shallow dishes for easy dipping. Dip each chicken piece into milk to coat, then add to flour baggie mixture, then back to the milk, and then into the Panko, making sure to turn and coat each side well. Set finished pieces on a plate until oil is ready. (I put several pieces in at a time, for each of the coating steps, to be more efficient.)
- Heat oil over low/medium heat. Once hot, add the chicken pieces carefully, and spaced so they are not touching. Cook in batches if necessary (I had to cook in 2 batches.)
- Cook about 7-9 minutes on each side, or until there is a nice crunchy outside and they are cooked completely through. Time will vary depending on the size and thickness of your bites, so keep an eye on them and use a meat thermometer if necessary.
- Meanwhile, mix together the mayo and Dijon for your dipping sauce.
- Remove the bites to a plate, drain oil from pan, and put the bites back in the skillet.
- Top each chicken bite with a square of Swiss, 2 squares of ham, and another square of Swiss. Cover the skillet for a couple of minutes so the cheese can get nice and melted. Remove to a plate and stick a toothpick in each one for easy picking up and dipping!
- Serve with the dipping sauce, and enjoy!
Source: Great Grub, Delicious Treats