Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 8 slices of deli ham (preferably smoked or honey-baked)
  • 4 slices of Swiss cheese (or Gruyère cheese)
  • 1 cup (100 g) all-purpose flour
  • 2 large eggs
  • 1 cup (100 g) breadcrumbs (preferably panko for extra crunch)
  • Salt and pepper to taste
  • 2 tablespoons (28 g) unsalted butter
  • 2 tablespoons (15 g) all-purpose flour
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley (for garnish, optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Place each chicken breast between plastic wrap or parchment paper and gently pound to an even thickness (about ½ inch). Season with salt and pepper.
  3. Lay 2 slices of ham and 1 slice of cheese on each chicken breast. Roll up tightly, securing with toothpicks if necessary.
  4. Place flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third.
  5. Dredge each rolled chicken in flour, dip in eggs, and coat with breadcrumbs.
  6. Place the breaded chicken rolls in a baking dish and bake for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F / 74°C).
  7. In a saucepan, melt butter over medium heat, whisk in flour to form a roux, then gradually add chicken broth and cream. Stir in mustard, garlic powder, salt, and pepper. Cook until thickened (about 5 minutes).
  8. Remove the toothpicks from the chicken, drizzle sauce over the top, and garnish with fresh parsley.