1Place each chicken breast between two pieces of parchment paper and pound to 1/4-inch thickness.
2Place each chicken breast between two pieces of parchment paper and pound to 1/4-inch thickness.
3Place each chicken breast between two pieces of parchment paper and pound to 1/4-inch thickness.
4Season both sides of the pounded chicken with salt and black pepper.
5Season both sides of the pounded chicken with salt and black pepper.
6Season both sides of the pounded chicken with salt and black pepper.
7Layer 2 slices of ham and 2 slices of Swiss cheese on each chicken breast.
8Layer 2 slices of ham and 2 slices of Swiss cheese on each chicken breast.
9Layer 2 slices of ham and 2 slices of Swiss cheese on each chicken breast.
10Roll up the chicken tightly, stuffing the cheese and meat in as you go.
11Roll up the chicken tightly, stuffing the cheese and meat in as you go.
12Roll up the chicken tightly, stuffing the cheese and meat in as you go.
13Repeat this process for 4 total chicken breasts.
14Repeat this process for 4 total chicken breasts.
15Repeat this process for 4 total chicken breasts.
16Preheat your oven to 450 degrees Fahrenheit if baking.
17Preheat your oven to 450 degrees Fahrenheit if baking.
18Preheat your oven to 450 degrees Fahrenheit if baking.
19Heat 1/2 cup of vegetable oil in a large skillet to 350 degrees Fahrenheit if frying.
20Heat 1/2 cup of vegetable oil in a large skillet to 350 degrees Fahrenheit if frying.
21Heat 1/2 cup of vegetable oil in a large skillet to 350 degrees Fahrenheit if frying.
22Prepare a dipping station with three bowls: the first with 1/2 cup of all-purpose flour, the second with 1 large egg whisked with 1 tablespoon of water, and the third with 1 cup of plain bread crumbs.
23Prepare a dipping station with three bowls: the first with 1/2 cup of all-purpose flour, the second with 1 large egg whisked with 1 tablespoon of water, and the third with 1 cup of plain bread crumbs.
24Prepare a dipping station with three bowls: the first with 1/2 cup of all-purpose flour, the second with 1 large egg whisked with 1 tablespoon of water, and the third with 1 cup of plain bread crumbs.
25Roll each stuffed chicken breast in flour to coat.
26Roll each stuffed chicken breast in flour to coat.
27Roll each stuffed chicken breast in flour to coat.
28Then roll the chicken in the egg mixture.
29Then roll the chicken in the egg mixture.
30Then roll the chicken in the egg mixture.
31Finally, roll the chicken in the breadcrumbs to finish coating.
32Finally, roll the chicken in the breadcrumbs to finish coating.
33Finally, roll the chicken in the breadcrumbs to finish coating.
34For the baked version, lightly grease a 9x13 pan (or smaller if making fewer portions) and place the chicken seam side down into the pan.
35For the baked version, lightly grease a 9x13 pan (or smaller if making fewer portions) and place the chicken seam side down into the pan.
36For the baked version, lightly grease a 9x13 pan (or smaller if making fewer portions) and place the chicken seam side down into the pan.
37Bake in the 450-degree oven for 25-30 minutes, until the internal temperature reaches 165 degrees Fahrenheit.
38Bake in the 450-degree oven for 25-30 minutes, until the internal temperature reaches 165 degrees Fahrenheit.
39Bake in the 450-degree oven for 25-30 minutes, until the internal temperature reaches 165 degrees Fahrenheit.
40For the fried version, place the breaded chicken seam side down directly into the 350-degree oil.
41For the fried version, place the breaded chicken seam side down directly into the 350-degree oil.
42For the fried version, place the breaded chicken seam side down directly into the 350-degree oil.
43Cook the fried chicken for 4-5 minutes per side until golden brown.
44Cook the fried chicken for 4-5 minutes per side until golden brown.
45Cook the fried chicken for 4-5 minutes per side until golden brown.
46To make the dijon sauce, melt 2 tablespoons of salted butter in a small saucepan over medium heat.
47To make the dijon sauce, melt 2 tablespoons of salted butter in a small saucepan over medium heat.
48To make the dijon sauce, melt 2 tablespoons of salted butter in a small saucepan over medium heat.
49Whisk in 1 tablespoon of cornstarch until all white specs are gone.
50Whisk in 1 tablespoon of cornstarch until all white specs are gone.
51Whisk in 1 tablespoon of cornstarch until all white specs are gone.
52Pour in 1 teaspoon of apple cider vinegar, 1 tablespoon of brown sugar, and 1 tablespoon of dijon mustard.
53Pour in 1 teaspoon of apple cider vinegar, 1 tablespoon of brown sugar, and 1 tablespoon of dijon mustard.
54Pour in 1 teaspoon of apple cider vinegar, 1 tablespoon of brown sugar, and 1 tablespoon of dijon mustard.
55Slowly whisk in 1 cup of milk and bring the mixture to a simmer.
56Slowly whisk in 1 cup of milk and bring the mixture to a simmer.
57Slowly whisk in 1 cup of milk and bring the mixture to a simmer.
58After 2 or 3 minutes, the sauce will start to simmer and thicken up.
59After 2 or 3 minutes, the sauce will start to simmer and thicken up.
60After 2 or 3 minutes, the sauce will start to simmer and thicken up.
61Pour the finished sauce into a small serving dish.
62Pour the finished sauce into a small serving dish.
63Pour the finished sauce into a small serving dish.
64Once the chicken reaches an internal temperature of 165 degrees Fahrenheit, it is ready to eat.
65Once the chicken reaches an internal temperature of 165 degrees Fahrenheit, it is ready to eat.
66Once the chicken reaches an internal temperature of 165 degrees Fahrenheit, it is ready to eat.
67Serve the chicken whole or sliced, immediately, and drizzle with the delicious sauce.
68Serve the chicken whole or sliced, immediately, and drizzle with the delicious sauce.
69Serve the chicken whole or sliced, immediately, and drizzle with the delicious sauce.