Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 8 oz thinly sliced smoked turkey
  • 8 oz Swiss cheese slices
  • 3 tbsp Dijon mustard
  • 1¼ tsp kosher salt
  • 1 tsp black pepper
  • 1/2 cup all-purpose flour
  • 1 tsp paprika
  • 2 large eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1/2 cup neutral oil
  • 3 tbsp unsalted butter
  • 1 medium shallot, minced
  • 2 tbsp all-purpose flour
  • 1 cup low-sodium chicken stock
  • 1/2 cup heavy cream

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet to an even 1/4 inch thickness.
  2. Sprinkle both sides of the flattened chicken with 1 tsp kosher salt and 1 tsp black pepper, then spread a thin layer of 2 tbsp Dijon mustard over the surface of each breast.
  3. Place one slice of smoked turkey and one slice of Swiss cheese on each breast, leaving a small border around the edges.
  4. Roll the chicken tightly around the filling and secure the seams with 2-3 toothpicks.
  5. Refrigerate the rolls for 30 minutes to set the cheese.
  6. Prepare three shallow bowls: one with 1/2 cup flour and 1 tsp paprika, one with beaten eggs, and one with 1 1/2 cups Panko breadcrumbs.
  7. Dredge each roll in the flour mixture, shaking off excess, dip into the egg wash, and press firmly into the Panko until fully coated.
  8. Heat 1/2 cup neutral oil in a skillet over medium-high heat and fry rolls for 3-4 minutes per side until they reach a mahogany-colored crust.
  9. Transfer seared rolls to a baking sheet and bake at 375°F (190°C) for 10-12 minutes until the internal temperature reaches 165°F (74°C).
  10. Melt 3 tbsp butter in a saucepan over medium heat; add minced shallot and cook until translucent.
  11. Stir in 2 tbsp flour and cook for 1 minute.
  12. Slowly whisk in 1 cup chicken stock and 1/2 cup heavy cream, then simmer for 5 minutes until thickened.
  13. Stir in 1 tbsp Dijon mustard and 1/4 tsp salt.
  14. Remove toothpicks, slice rolls into 1-inch thick medallions, and drizzle with sauce.