Cuban Chicken Bake
We were inspired by a recipe we saw on www.skinnytaste.com. How could we take it and bring the flavor of Cuban sandwiches to the Burgh? Simple. We brought some friends.
Pittsburgh Pickle Brine
your choice of flavor
Beano’s Bold & Tangy Deli Mustard
Isaly’s chipped ham
your choice of flavor, sliced thin
Delallo’s Italian seasoned breadcrumbs
Delallo’s panic breadcrumbs
Marinate chicken in pickle brine for eight hours in your fridge.
Drain and pat dry the chicken, then toss the marinade. It’s done its job.
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.
Layer your Cubans like so: chicken, mustard, ham and Swiss cheese. Roll each up and secure with toothpicks.
Mix breadcrumbs in a bowl. Break the egg and beat it to make an egg wash. Do you feel fancy now? We do.
Dip your Cuban, one at a time, into the egg wash and then into the breadcrumbs.
Put them on the baking sheet and bake for 25 minutes or until cooked through.
Remove toothpicks and enjoy.