Description
Crispy baked Panko breaded chicken breasts stuffed with Swiss Cheese and ham. It is all drizzled with a creamy Parmesan mustard sauce. This dish is easy enough for a weeknight yet elegant enough for company.
Ingredients
- 2 Large Chicken Breasts Cut In Half Lengthwise To Create 4 Thinner Pieces
- 2 Eggs
- 1 Tablespoon Milk
- ½ cups Flour
- 1-¼ cup Panko Bread Crumbs
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 4 Slices Deli Size Baby Swiss
- 4 Slices Deli Style Ham
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1-½ cup Milk
- 1-½ Tablespoon Dijon Mustard
- ½ cups Shredded Parmesan Cheese
- 1 Tablespoon Fresh Chopped Italian Parsley (optional)
Preparation
Preheat oven to 375 degrees. If necessary pound chicken breasts to 1/2 inch thick using meat mallet.
Whisk eggs and 1 tablespoon milk in small bowl. Add 1/2 cup flour to shallow plate. Combine Panko bread crumbs, basil and oregano on separate shallow plate.
Place one piece of Swiss cheese on each piece of chicken. Top with a piece of ham on each piece of Swiss cheese. Roll up chicken breasts and secure with toothpick.
Dip each rolled chicken stack in egg mixture, then in flour, back in egg mixture and then in the Panko breadcrumbs.
Place on a baking sheet. Bake for 25-35 minutes or until cooked through. Cover loosely with aluminum tent.
Meanwhile melt butter over medium heat. Whisk in 2 tablespoons flour and cook for 2-3 minutes: whisking constantly. Slowly whisk in 1 1/2 cups milk and cook until slightly thickened; about 2 minutes. Turn heat to low and whisk in Dijon mustard and Parmesan cheese. Cook until cheese is melted; whisking constantly.
Carefully remove toothpicks, slice chicken into rounds, drizzle with cheese sauce and sprinkle with parsley.
