Ingredients
Chicken
- 2 tbsp olive oil
- 4 boneless skinless chicken breasts
- 4 slices thin slices ham
- 4 slices Swiss or Gruyère cheese
- 3 tsp kosher salt
- 1 tsp black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1 cups panko breadcrumbs
Sauce
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup whole milk
- 1 tbsp Dijon mustard
- 1 cup finely grated Parmesan
Instructions
Preheat oven to 400F.
Butterfly or pound each chicken breast to an even thickness of approximately 1/4 inch.
Season lightly with salt and pepper.
Place one slice ham and one slice cheese over each chicken breast, leaving a small border.
Roll each breast tightly around the filling.
Secure with toothpicks if necessary.
Place flour in one shallow dish.
Whisk eggs with water in another.
Place panko in a third.
Coat each chicken roll in flour, egg and then panko.
Heat olive oil in an oven-safe skillet over medium-high heat.
Brown chicken rolls on multiple sides.
Transfer skillet to oven.
Bake approximately 15-20 minutes until the center of the chicken reaches 165F.
Meanwhile melt butter in a saucepan.
Whisk in flour and cook approximately 1 minute.
Gradually whisk in milk.
Simmer until lightly thickened.
Whisk in Dijon and Parmesan.
Season with salt and black pepper.
Rest chicken approximately 5 minutes.
Remove toothpicks.
Slice and serve with Dijon sauce.
Nutrition per serving
520
Calories
42g
Protein
22g
Carbs
30g
Fat
