Description

This Cubano Chicken Bake is a delicious and easy-to-make dish inspired by the classic Cuban sandwich. Juicy chicken cutlets are topped with a tangy Dijon mustard and mayonnaise spread, layered with deli ham, salami, crunchy pickles, and melted Swiss cheese, then baked to perfection. Perfect for a flavorful weeknight dinner, this recipe brings together rich savory flavors with a bright, tangy kick.

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

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Instructions

Preheat the Oven: Preheat your oven to 425° F to get it ready for baking the chicken bake.
Make the Mustard Mayo Mixture: In a small bowl, thoroughly mix the Dijon mustard and mayonnaise until well combined.
Prepare the Baking Dish: Pour 3 tablespoons of pickle juice into a 9×13-inch baking dish to add moisture and flavor. Place the chicken cutlets in the dish and lightly season the tops with salt.
Assemble Chicken Toppings: Spread the prepared mayonnaise and mustard mixture evenly over the tops of each chicken cutlet. Then, layer one slice of ham and the appropriate amount of salami on each piece of chicken.
Add Pickles and Cheese: Place a line of pickle chips or slices over the deli meats on each chicken cutlet. Top each with a slice of Swiss cheese.
Bake the Chicken: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then uncover and bake for an additional 5 minutes until the chicken reaches an internal temperature of 165° F.
Rest and Serve: Remove from oven and let the chicken rest for 3 to 5 minutes before serving to allow juices to redistribute and flavors to meld.

Notes

You can use either pickle chips or long pickle slices depending on preference.
Check the internal temperature of the chicken with a meat thermometer to ensure food safety.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
For a lower-fat version, use light mayonnaise and reduce or omit salami.