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Ingredients
- Chicken
- 4x 250g/9oz Chicken Breasts
- 90g / 1 1/2 cups Panko Breadcrumbs
- 8 thin slices of Ham
- 8 slices of Swiss Cheese
- 1 tsp EACH: Salt, Paprika
- 1/2 tsp EACH: Garlic Powder, Onion Powder, Black Pepper
- 1/4 tsp Cayenne Pepper (optional)
- 50g / 1/3 cup Flour
- 2 Eggs, beaten
- Oil Spray, as needed
- Sauce
- 2 tbsp Butter (preferably unsalted)
- 120ml / 1/2 cup Chicken Stock
- 180ml / 3/4 cup Double/Heavy Cream, at room temp
- 1 heaped tbsp Dijon Mustard
- 30g / 1/3 cup freshly grated Parmesan
- 2 pinches of White Pepper, (sub black pepper)
- Salt, to taste
Instructions
- Preheat oven to 350°F (180°C). Spread panko breadcrumbs on a baking tray, spray with oil, and toast in the oven for about 5 minutes until golden. Transfer to a bowl to cool. Increase oven temperature to 400°F (200°C).
- Make a deep pocket in each chicken breast. Stack two slices of ham with two slices of cheese, roll tightly, and insert into the pockets. Seal with toothpicks.
- Mix the flour with half of the spices. Arrange three bowls for dredging: one with seasoned flour, one with beaten eggs, and one with toasted breadcrumbs mixed with the remaining spices.
- Dredge each chicken breast in flour, dip in egg, and coat in breadcrumbs. Place on a wire rack set over a baking tray. Spray with oil and bake for 25-30 minutes until golden and crispy.
- For the sauce, melt butter in a pot, stir in chicken stock, cream, mustard, parmesan, and spices. Simmer until thickened, about 5-6 minutes. Season with salt.
- Remove toothpicks from chicken, serve with sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 620 kcal per serving
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