Ingredients:

  • 4 large boneless skinless chicken breasts (approx. 200g / 7oz each)
  • 4 slices deli style honey ham
  • 4 slices aged Swiss or Gruyère cheese
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese (for breading)
  • 1/2 cup all purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 2 tbsp melted butter
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tbsp Dijon mustard
  • 1/2 tsp onion powder
  • 1/4 cup Parmesan cheese (for sauce)

Instructions:

  1. Place each chicken breast between two sheets of plastic wrap. Use a mallet or heavy pan to pound them to a uniform 1/4 inch thickness. Note: Start from the center and work your way out to avoid tearing.
  2. Season both sides of the flattened meat with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
  3. Lay one slice of honey ham and one slice of Swiss cheese on each breast. Leave a small border around the edges so the meat can seal.
  4. Roll the chicken tightly, starting from the small end. Tuck the edges in as you go to keep the cheese trapped.
  5. Set up three bowls: one with 1/2 cup all purpose flour, one with 2 large eggs whisked with 1 tbsp water, and one with 1 cup panko mixed with 1/4 cup Parmesan.
  6. Dredge each roll in flour, then egg, then the panko mixture. Press the crumbs in firmly with your hands. The crust should look thick and even.
  7. Drizzle the 2 tbsp melted butter over the tops of the rolls. Bake at 400°F for 20 minutes until the crust is golden and the chicken is firm.
  8. While the chicken bakes, combine 1/2 cup chicken broth, 1 cup heavy cream, 2 tbsp Dijon, and 1/2 tsp onion powder in a small saucepan over medium heat.
  9. Simmer the sauce for about 5 to 7 minutes until it coats the back of a spoon. Stir in the final 1/4 cup Parmesan cheese right at the end.
  10. Remove chicken from the oven and let it rest for 5 minutes. Pour the warm sauce over the top just before serving.