Ingredients
Scale
For the Chicken Bites:
- 1½ pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
- 6-8 slices deli ham, cut into 1-inch pieces (about ½ pound)
- 6 ounces Swiss cheese, cut into ½-inch cubes
- Salt and pepper to taste
For the Breading Station:
- ½ cup all-purpose flour
- 3 large eggs, beaten
- 1 tablespoon Dijon mustard (optional, mixed into eggs)
- 2 cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking spray or melted butter for brushing
For Serving:
- Honey mustard sauce
- Ranch dressing
- Dijon mustard
- Fresh parsley for garnish
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil, and if using, place a wire rack on top. Spray the rack or parchment with cooking spray to prevent sticking.
- Prepare the Chicken: Cut chicken breasts into roughly 1½-inch cubes. You should get about 30-35 pieces depending on breast size. Season lightly with salt and pepper. Pat dry with paper towels – dry chicken helps breading stick better.
- Create Stuffed Bites: Take one piece of chicken and make a small pocket or slit in the center (don’t cut all the way through – about ⅔ deep). Stuff with one small piece of ham (folded if needed) and one cube of Swiss cheese. Press the chicken around the filling to seal as best you can. Don’t worry if it’s not perfect – the breading will help hold everything together. Repeat with all chicken pieces.
- Set Up Breading Station: Set up three shallow bowls in a row. Bowl 1: Place flour. Bowl 2: Beat eggs with Dijon mustard (if using) until combined. Bowl 3: Mix panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper until well combined.
- Bread the Bites: Working with one stuffed chicken piece at a time, coat in flour (shake off excess), dip in egg mixture (let excess drip off), then roll in breadcrumb mixture, pressing gently so breadcrumbs adhere completely. Place on prepared baking sheet. Repeat with all pieces, spacing them about 1 inch apart so they crisp evenly.
- Add Final Coating: Once all bites are breaded and on the pan, spray the tops generously with cooking spray or brush with melted butter. This step is crucial for achieving that golden, crispy exterior.
- Bake: Bake for 18-22 minutes, flipping once halfway through (around 10 minutes), until chicken is cooked through (internal temperature 165°F), coating is golden brown and crispy, and cheese is melted and gooey inside. If you want extra crispiness, turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning.
- Rest and Serve: Let the bites rest for 3-5 minutes after baking – this allows the cheese to set slightly so it doesn’t immediately ooze out. Arrange on a serving platter, garnish with fresh parsley, and serve with your favorite dipping sauces.
Notes
- Size Consistency: Try to cut chicken pieces roughly the same size so they cook evenly. Smaller pieces cook faster; larger pieces take longer.
- Cheese Melting: Some cheese will escape during baking – this is normal! It creates delicious crispy cheese bits on the pan. Don’t overstuff to minimize leakage.
- Check Internal Temperature: Use an instant-read thermometer to ensure chicken reaches 165°F internal temperature for food safety.
- Crispier Coating: For maximum crispiness, use a wire rack over the baking sheet so air circulates all around the bites.
- Don’t Skip the Oil: Spraying or brushing oil on top is essential for golden, crispy breadcrumbs. Baking without oil results in pale, dry coating.
- Assembly Tip: These are easier to assemble with a partner – one person stuffs, one person breads!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-American
- Diet: Gluten Free
Nutrition
- Serving Size: 3-4 bites
- Calories: 285
- Sugar: 1g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 135mg