Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
  • 4 slices deli ham (approx. 4 oz / 115g)
  • 4 slices Swiss cheese (approx. 4 oz / 115g)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • 1 pinch nutmeg

Instructions:

  1. Flatten the chicken. Place breasts between two sheets of plastic wrap and pound them to a uniform 1/4 inch thickness. Note: This prevents the meat from being tough and ensures the center cooks through.
  2. Season the meat. Sprinkle both sides of the chicken with salt and pepper.
  3. Layer the filling. Place one slice of ham and one slice of Swiss cheese on each breast, leaving a 1/2 inch border around the edges. Note: The border is critical to stop the cheese from leaking.
  4. Roll and secure. Tightly roll the chicken around the ham and cheese. Secure the seam with toothpicks if they feel loose.
  5. First coat. Dredge each roll in flour, shaking off any excess. Note: Too much flour will cause the breading to peel off in the pan.
  6. Egg bath. Dip the floured rolls into the beaten eggs until fully coated.
  7. Final crunch. Press the rolls into the Panko, garlic powder, and paprika mixture. Press firmly to ensure the crumbs stick.
  8. Sear the rolls. Preheat oven to 375°F (190°C). Heat olive oil in a skillet over medium high heat and sear for 2-3 minutes per side until golden brown and sizzling.
  9. Finish in oven. Transfer seared rolls to a baking dish and bake until the internal temperature reaches 165°F.
  10. Whisk the sauce. While chicken bakes, melt butter in a saucepan. Whisk in flour for 1 minute, then stir in milk, Dijon, salt, and nutmeg until the sauce is velvety and thickened.