Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 ounces/170-225g each)
  • 4 slices (about 4 ounces/115g total) cooked ham, thinly sliced
  • 4 slices (about 4 ounces/115g total) Swiss cheese, thinly sliced
  • 1/2 cup (60g) all-purpose flour, seasoned with salt and pepper to taste
  • 2 large eggs, lightly beaten
  • 1 1/2 cups (approx. 100g) Panko breadcrumbs
  • 1/4 cup (60ml) milk
  • 1/4 cup (60ml) vegetable oil, for cooking
  • 2 tablespoons (30g) unsalted butter, for cooking
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Dijon mustard (optional)

Instructions:

  1. Butterfly the chicken breasts and pound them to an even thickness (about 1/4 inch). Season with salt and pepper.
  2. Spread each chicken breast with a thin layer of Dijon mustard (optional). Layer with a slice of ham and a slice of Swiss cheese.
  3. Roll the chicken breast tightly around the filling, tucking in the sides. Secure with toothpicks if needed.
  4. Prepare three shallow dishes: one with seasoned flour, one with beaten eggs and milk, and one with Panko breadcrumbs.
  5. Dredge each rolled chicken breast in the flour, then dip in the egg mixture, and finally coat thoroughly with Panko breadcrumbs, pressing gently to adhere.
  6. Place the breaded chicken breasts on a plate or baking sheet and refrigerate for at least 30 minutes. This helps the breading adhere during cooking.
  7. Heat oil and butter in a large skillet over medium heat. Sear the chicken breasts on all sides until golden brown, about 2-3 minutes per side.
  8. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  9. Remove the chicken from the oven, let it rest for a few minutes before removing the toothpicks (if used), and slice before serving.