Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts (6 oz each)
  • salt and pepper (to taste)
  • 4 slices deli ham (thick sliced, or more if using thin sliced)
  • 8 ounces Swiss cheese (sliced)
  • 1/2 cup all purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons all purpose flour
  • 2 cups whole milk
  • 2 Tablespoons Dijon mustard
  • 1/2 cup Swiss cheese (shredded, optional)
  • fresh chopped parsley (optional as garnish)

Instruction

  • Place each chicken breast between two sheets of plastic wrap and use a mallet to flatten the chicken breast no more than 1⁄2” thick.
  • Remove the plastic and season the chicken breast with salt and pepper. Place a ham slice(s) to cover the chicken breast. Cover with slices of swiss cheese.
  • Slowly, roll up the chicken breast, using the under layer of plastic wrap to keep the contents inside and compact. Wrap the plastic wrap completely around the chicken breast to keep it in place.
  • Place the wrapped chicken breasts in the refrigerator for at least 30 minutes to set their shape.
  • Meanwhile, prepare a dredging station. Place 1⁄2 cup flour, 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, 1⁄2 teaspoon black pepper, and 1⁄2 teaspoon salt in a shallow bowl. Stir to combine.
  • In a second bowl, whisk the two eggs.
  • In a third bowl, place the panko crumbs.
  • Preheat oven to 350°F.
  • Remove the chicken breast from its plastic wrap. Dredge by placing each side of it into the flour mixture, then coat it in the egg mixture, and finally coat it in the panko.
  • Set the breaded chicken breasts onto a foil or parchment-lined baking sheet.
  • Bake for 30-40 minutes or until the internal temperature registers 165°F. (Cook time will vary depending on the size/thickness of the chicken breasts.
  • Prepare the dijon cream sauce by melting the butter in a saucepan. Whisk in the flour and then slowly add the milk, whisking until the mixture is smooth. Cook over medium heat, stirring constantly until the mixture begins to thicken. Stir in mustard and swiss cheese (if using). Pour dijon sauce over baked chicken as desired.
  • Garnish with freshly chopped parsley and serve immediately.