Directions
- 1Spread panko breadcrumbs on a baking sheet, coat with oil spray, and bake until golden brown.
- 2Transfer toasted breadcrumbs to a shallow bowl.
- 3Slice chicken breasts horizontally to create a pocket.
- 4Roll slices of swiss cheese and ham together, then place inside the chicken breast pocket and secure with toothpicks.
- 5For the 'Super Easy' method, coat the chicken with a mixture of mayo, dijon mustard, salt, and pepper, then press into the toasted breadcrumbs.
- 6For the 'Dredge' method, dip the chicken in a mixture of egg and flour, then coat with breadcrumbs.
- 7Spray the chicken with oil spray and bake.
- 8Prepare the sauce by melting butter in a pot, stirring in flour, adding milk, dijon mustard, and parmesan cheese, then seasoning with salt and pepper.
Ingredients
- 1/2 cup panko breadcrumbs
- oil spray
- 2 whole chicken breast
- 4 slice swiss cheese
- 4 slice ham
- 2 tbsp mayo
- 1 tsp dijon mustard
- salt
- pepper
- 1 whole egg
- 1 tbsp flour
- 1 tbsp butter
- 1/2 cup milk
- 1/4 cup parmesan cheese
Equipment
baking sheetknifeshallow bowlwhiskpotwooden spoon
Tips
- Two methods for coating: a super easy mayo-based dredge or a traditional egg and flour dredge.
- Use toothpicks to secure the chicken rolls before baking.
- Toast breadcrumbs before coating the chicken for extra crunch.
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