Description
This Cubano Chicken Bake is a delicious oven-baked dish inspired by the classic Cubano sandwich. Tender chicken cutlets are layered with a tangy Dijon mayo spread, savory deli ham, flavorful salami, crisp pickles, and melted Swiss cheese, creating a satisfying and easy-to-make meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Marinade
- 4 chicken cutlets
- 3 tablespoons Dijon mustard
- 3 tablespoons mayonnaise
- 3 tablespoons pickle juice
- Salt, to taste
Toppings
- 4 slices deli ham
- 4 to 8 slices salami (depending on size)
- 1/2 cup pickle chips or 4 long pickle slices
- 4 slices Swiss cheese
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken.
- Make the Mustard-Mayo Mixture: In a small bowl, combine the Dijon mustard and mayonnaise until well blended to create a tangy spread.
- Prepare the Baking Dish: Pour 3 tablespoons of pickle juice into a 9×13 baking dish. Place the chicken cutlets in the dish in a single layer and lightly salt the tops.
- Layer the Chicken: Spread an equal amount of the Dijon-mayo mixture over each chicken cutlet. Then, add a slice of ham and appropriately sized pieces of salami on top of each cutlet.
- Add Pickles and Cheese: Arrange pickle chips or long pickle slices in a line over the meats, then top each piece with a slice of Swiss cheese.
- Bake the Dish: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake uncovered for an additional 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Allow the chicken bake to rest for 3 to 5 minutes before serving to let the juices redistribute and flavors meld.
Notes
- Use an instant-read meat thermometer to ensure the chicken is cooked through at 165°F.
- Adjust the amount of salami to suit the size of your chicken cutlets and your taste preference.
- For extra crispiness, broil uncovered for 1-2 minutes at the end of baking if desired, watching closely to prevent burning.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
