Ingredients:

4 Chicken Breast

8 slices ham (deli sliced)

8 slices Swiss cheese

5 tbs butter

2 tbs olive oil

1/2 cup Half and Half

1/2 cup Parmesan (shredded)

1 tbs Worcestershire sauce

2 tbs dijon mustard

1/2 cup chicken broth

2 tbs flour

1 cup Panko bread crumbs

2 eggs

2 tbs milk

Salt and pepper to taste

Toothpicks to secure

Directions:

Preheat oven to 400 degrees. Butterfly each chicken breast, which means slicing the breast in half but leaving some of the skin still attached. It should open like a book, or…. a butterfly. Lay down and piece of parchment paper and then the chicken breast and then another piece of parchment paper on top of the breast. Using a kitchen mallet beat down the chicken until all the same thickness. Remove the parchment paper and put 2 slices of ham and two slices of Swiss cheese in the middle of each breast. Roll each one up and secure with a tooth pick. Beat the eggs and milk together, dunk the chicken breasts, one at a time into the egg. After you cover in egg, cover in bread crumbs. Repeat until all breast are breaded. I double breaded mine because I like the extra breading, you don’t have to though. You would just dunk in egg, then bread crumbed, then back in egg and then in bread crumbs again.

Heat skillet over medium heat and melt olive oil and 2 tbs butter together. Once melted, add to of the breasts and sear for 2/3 min. Flip to the other side and sear for 2/3 min and set aside. Repeat until all chicken has been seared. You want it to be a golden, brown and crispy. Add the chicken to a casserole dish and bake for 35/40 min depending on thickness of chicken.

While the chicken is baking, melt 3 tbs butter in a small sauce pan over low heat. After it has melted, whisk in 2 tbs of flour to make a roux. Let it cook for about a min, whisking the whole time. Pour in the chicken broth and half and half, whisking the whole time you are pouring it in, to make sure there are no lumps. Stir in the mustard, Worcestershire, Parmesan, salt and pepper. Stir until smooth. Let simmer for a few minutes.

Remove the chicken from the oven and scoop a generous amount of the mustard cream sauce on top of each chicken breast and serve!