Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs)
  • 8 slices deli ham (approx. 6 oz)
  • 8 slices Swiss cheese (approx. 6 oz)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 tbsp Dijon mustard
  • 1/4 cup grated Parmesan cheese
  • 1 tsp fresh parsley, chopped

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to a uniform 1/4 inch (6mm) thickness.
  2. Season both sides of the pounded chicken breasts generously with salt, pepper, and garlic powder.
  3. Lay a slice of ham on each breast, followed by a slice of Swiss cheese. Roll the chicken tightly around the filling, tucking the ends inward to seal the edges.
  4. Set up a dredging station: flour, beaten eggs, and Panko mixed with melted butter. Coat each roll in flour (shaking off excess), dip in egg, and press firmly into the Panko until fully encased.
  5. Heat vegetable oil in a skillet over medium-high heat. Sear rolls for 2-3 minutes per side until mahogany-colored.
  6. Transfer seared rolls to a preheated oven at 375°F (190°C) and bake for 15-20 minutes until the internal temperature reaches 165°F (74°C).