Ingredients
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4 Chicken breastsboneless, skinless
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8 Ham Slices
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8 slices Swiss Cheesethin
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1 cup Breadcrumbs
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1/4 cup Fresh Parsleychopped
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2 Egg
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1 cup Flour
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3 tablespoons Vegetable Oil
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to taste Salt
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to taste Pepper
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1/2 teaspoon Garlic Powder
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1/2 teaspoon Onion Powder
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2 tablespoons Unsalted Butter
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2 cups Milk
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2 tablespoons Dijon Mustard
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1/2 cup Swiss Cheeseshredded
Directions
Steps
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1
Done
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Place a chicken breast between two sheets of plastic wrap and pound until about 1 cm thick with a meat mallet. |
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2
Done
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Remove the plastic and season the chicken breast with salt and pepper. Place a ham slice to cover the chicken breast. Cover with slices of swiss cheese. |
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3
Done
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Wrap the plastic wrap completely around the chicken breast to keep it in place. Chill the rolls in the fridge to set for 30 minutes. |
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4
Done
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Preheat oven to 350°F. Place 3/4 cup flour, 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, 1⁄2 teaspoon black pepper, and 1⁄2 teaspoon salt in a shallow bowl. Stir to combine. In a second bowl, whisk the two eggs. In a third bowl, place the breadcrumbs. |
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5
Done
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Remove the chicken breast from its plastic wrap. Dredge by placing each side of it into the flour mixture, then coat it in the egg mixture, and finally coat it in the panko. Set the breaded chicken breasts onto a baking sheet. Bake for 30-40 minutes. |
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6
Done
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Melt the butter in a saucepan. Whisk in the flour and then slowly add the milk, whisking until the mixture is smooth. Cook over medium heat, stirring constantly until the mixture begins to thicken. Stir in mustard and swiss cheese. |
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7
Done
|
Pour dijon sauce over baked chicken as desired. Garnish with freshly chopped parsley and serve immediately. |
