Directions:
Preheat the oven to 375 degrees. If necessary, pound chicken breasts to 1/2 inch thick using a meat mallet. Season with kosher salt and fresh ground black pepper.
Whisk eggs and 1 tablespoon of milk in a small bowl. Add flour to a shallow plate. Combine Panko bread crumbs, basil, and oregano on a separate shallow plate.
Place one piece of Swiss cheese on each piece of chicken. Top with a piece of ham on each piece of Swiss cheese. Roll up chicken breasts and secure them with a toothpick.
Dip each rolled chicken stack in egg mixture, then in flour, back in egg mixture, and then in the Panko breadcrumbs.
Place on a baking sheet covered with parchment paper. Spritz each piece with a little cooking spray. Bake for 25-35 minutes or until cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees. Cover loosely with an aluminum foil tent.
Meanwhile, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes: whisking constantly. Slowly whisk in milk and cook until slightly thickened, about 2 minutes. Turn the heat to low and whisk in Dijon mustard and Parmesan cheese. Cook until cheese is melted; whisking constantly.
Carefully remove toothpicks, slice chicken into rounds, drizzle with cheese sauce and sprinkle with parsley.
Notes:
If the chicken breasts are still too thick to roll after cutting in half lengthwise pound them a little thinner using a meat mallet.
Use Panko bread crumbs for extra crispiness.
Don’t drizzle the sauce until you are ready to serve.
Use freshly shredded Parmesan Cheese in the sauce. It is so flavor packed and it really does make a difference.
For optimal taste select a good quality ham. Boars Head sells some fabulous deli hams. I really like the Tavern Ham and the Pesto Parmesan Ham.
For added crispiness spritz breaded chicken breasts with a little oil before baking.
Use deli-size slices of ham and Swiss cheese. If they are precut square slices of Swiss cheese then get a little extra in case you need them as they might not cover the whole area.
Chicken is cooked through when it reaches an internal temperature of 165 degrees.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or in the oven.
I await your comments! Enjoy!
