Ingredients
Method
1. Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Place each chicken breast between plastic wrap and pound to about ½ inch thickness. Season both sides with salt and pepper.
2. Assemble the Filling:
- Lay a slice of ham and a slice of Swiss cheese on each chicken breast. Fold the chicken to enclose the filling, securing with toothpicks if necessary.
3. Bread the Chicken:
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each stuffed chicken breast in flour, dip in eggs, and coat with breadcrumbs.
4. Sear the Chicken:
- In a large skillet, heat olive oil and butter over medium heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side until golden brown.
5. Bake to Perfection:
- Transfer the seared chicken to a baking dish and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
6. Craft the Creamy Sauce:
- In the same skillet, sauté minced garlic over medium-low heat until fragrant. Add chicken broth and bring to a simmer. Stir in heavy cream and Dijon mustard, cooking until the sauce thickens slightly.
7. Serve:
- Remove toothpicks from the chicken, if used. Plate the chicken and generously pour the creamy sauce over the top. Garnish with chopped fresh parsley.
Notes
- For Extra Crispiness: Use crushed cornflakes instead of panko breadcrumbs.
- Alternative Cheese Options: Try Gruyère, mozzarella, or provolone for a different flavor twist.
- Make Ahead: Assemble the chicken up to a day in advance and refrigerate before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a 350°F oven for 10 minutes to maintain crispiness.