Crispy baked Panko breaded chicken breasts stuffed with Swiss cheese and ham. Everything is drizzled with a creamy parmesan mustard sauce. This dish is easy enough for a weeknight but elegant enough to accompany.
- 2 Large chicken breasts, halved lengthwise to create 4 thinner pieces
- 2 Eggs
- 1 tbsp Milk
- ½ cups Plain flour
- 1-¼ cup Panko breadcrumbs
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 4 Deli Slices Baby Swiss Size
- 4 Slices of deli-style ham
- 2 tablespoons Butter
- 2 tablespoons Plain flour
- 1-½ cup Milk
- 1-½ tbsp Dijon Mustard
- ½ cups Grated parmesan cheese
- 1 tbsp Chopped fresh Italian parsley (optional)
Preheat the oven to 375 degrees. If necessary, pound the chicken breasts to 1/2 inch thick using a meat mallet.
Whisk eggs and 1 tbsp milk in a small bowl. Add 1/2 cup flour to a shallow dish. Combine Panko breadcrumbs, basil and oregano in another shallow dish.
Place a piece of Swiss cheese on each piece of chicken. Top with a piece of ham on each piece of Swiss cheese. Roll up the chicken breasts and secure with a toothpick.
Dip each stack of rolled chicken in egg mixture, then in flour, again in egg mixture, then in panko breadcrumbs.
Place on a baking sheet. Bake for 25 to 35 minutes or until cooked through. Cover loosely with an aluminum tent.
Meanwhile, melt the butter over medium heat. Stir in 2 tablespoons flour and cook 2-3 minutes, whisking constantly. Slowly stir in 1 1/2 cups milk and cook until slightly thickened; about 2 minutes. Reduce heat to low and stir in Dijon mustard and Parmesan. Bake until cheese is melted; whisking constantly.
Carefully remove toothpicks, slice chicken into rounds, drizzle with cheese sauce and sprinkle with parsley.