Ingredients
Equipment
Method
- Spread the panko breadcrumbs on a large baking tray and lightly spray with oil. Toast in an oven at 180°C/350°F for about 5 minutes, or until they turn a light golden color. Remove and let them cool in a bowl. Raise the oven temperature to 200°C/400°F.
- Slice a wide, deep pocket into each chicken breast without cutting all the way through. Place two slices of cheese onto two slices of ham, roll them up tightly, and tuck into each pocket. Fold the chicken over the filling to cover and secure the seam closed with toothpicks.
- In a small bowl, mix together the paprika, salt, onion powder, garlic powder, black pepper, and cayenne pepper. Prepare three shallow bowls: add the flour and half the seasoning blend to the first, the beaten eggs to the second, and the toasted breadcrumbs combined with the remaining seasoning to the third.
- Dredge each stuffed chicken breast first in the seasoned flour, then dip in the egg, and finally coat thoroughly with the seasoned breadcrumbs.
- Line a baking tray with foil and set a wire rack on top. Spray the rack with oil, arrange the breaded chicken breasts on the rack, and spray the tops of the chicken with oil as well. Bake for 25-30 minutes, or until the coating is deep golden and crisp, some cheese has started to ooze out, and the chicken is cooked through.
- While the chicken bakes, melt butter in a medium saucepan over medium heat. Stir in the chicken stock, cream, grated parmesan, Dijon mustard, and white pepper until smooth. Bring to a gentle simmer and cook for 5-6 minutes, stirring often, until the sauce thickens. Taste and season with salt if needed, then remove from heat.
- Carefully remove the toothpicks from the baked chicken breasts. Serve immediately, topped with the warm sauce.
Nutrition
Notes
Make ahead: You can stuff and bread the chicken up to a few hours in advance and refrigerate before baking. Let sit at room temperature for 10 minutes before baking to help the coating crisp. Use Gruyère cheese if you don’t have Swiss, but avoid mozzarella or cheddar for best results. For gluten-free, substitute gluten-free flour and breadcrumbs. Store leftovers in the fridge up to 3 days; reheat on a rack in the oven at 180C/350F to help the breading stay crisp. Keep the sauce separate and reheat gently on the stove, adding a splash of cream if needed.