Description
Tender chicken breasts rolled with ham and Swiss cheese, coated in a crunchy golden crust, and finished with a silky Dijon cream sauce for a dish that feels both elegant and effortless.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices deli ham
- 1/3 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Salt and pepper to taste
- 1 tbsp olive oil or melted butter (for brushing)
- 1 tbsp butter (for sauce)
- 1 tbsp all-purpose flour (for roux)
- 3/4 cup milk or cream
- 1 tbsp Dijon mustard
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment or use a wire rack over a tray.
- Pound chicken breasts to 1/2-inch thickness between sheets of plastic or parchment. Season with salt and pepper.
- Layer 2 slices of ham and 2 slices of cheese over each breast. Roll tightly and secure with toothpicks.
- Dredge each roll in flour, then beaten eggs, then press into panko breadcrumbs until fully coated.
- Place on prepared baking sheet, brush with olive oil or melted butter, and bake for 25–30 minutes until golden and cooked through.
- Meanwhile, melt butter in a saucepan, stir in flour to make a roux, then whisk in milk or cream until smooth. Add Dijon mustard, season with salt and pepper, and simmer until thickened.
- Remove toothpicks, slice rolls if desired, and drizzle with warm cream sauce. Garnish with herbs.
Notes
- Use Gruyère, provolone, or mozzarella instead of Swiss for variation.
- Regular breadcrumbs can be used, but panko offers superior crispiness.
- To make gluten-free: use GF flour and GF breadcrumbs; verify other ingredients.
- Air fryer version: Cook at 375°F for 15–18 minutes until golden and crisp.
- Leftover sauce makes a great dip or sandwich spread—store for up to 3 days.
