Cuban Chicken Bake
We were inspired by a recipe we saw on How could we take it and bring the flavor of Cuban sandwiches to the Burgh? Simple. We brought some friends.
Servings Prep Time
4rolls 5minutes
Cook Time
Servings Prep Time
4rolls 5minutes
Cook Time
  • 4cutlets chickenthinly slices
  • 1jar Pittsburgh Pickle Brineyour choice of flavor
  • 4 tablespoons Beano’s Bold & Tangy Deli Mustard
  • 4slices Isaly’s chipped ham
  • 4slices Swiss cheese
  • 4spears Pittsburgh Picklesyour choice of flavor, sliced thin
  • Non-stick spray
  • 1/3cup Delallo’s Italian seasoned breadcrumbs
  • 1/3cup Delallo’s panic breadcrumbs
  1. Marinate chicken in pickle brine for eight hours in your fridge.
  2. Drain and pat dry the chicken, then toss the marinade. It’s done its job.
  3. Preheat your over to 425 degrees F. Spray a baking sheet down with non-stick stuff so the end results aren’t a sticky mess.
  4. Layer your Cubans like so: chicken, mustard, ham and Swiss cheese. Roll each up and secure with toothpicks.
  5. Mix breadcrumbs in a bowl. Break the egg and beat it to make an egg wash. Do you feel fancy now? We do.
  6. Dip your Cuban, one at a time, into the egg wash and then into the breadcrumbs.
  7. Put them on the baking sheet and bake for 25 minutes or until cooked through.
  8. Remove toothpicks and enjoy.