Tender chicken breast stuffed with ham and Swiss, breaded, baked until crisp, and finished with a simple Dijon cream sauce.
Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
Chicken
4boneless
4ham
4Swiss cheese
1tspkosher salt
½tspblack pepper
1tspgarlic powder
1tbspDijon mustard
Breading
½cupall-purpose flour
2large eggs
1tbspwater
5 ½panko breadcrumbs
½cupgrated Parmesan
1tsppaprika
½tspdried thyme or Italian seasoning
Cooking spray or 2–3 tbsp melted butter
Dijon Cream Sauce
2tbspbutter
2tbspall-purpose flour
5 ½milk
1–2 tbsp Dijon mustard
¼cupgrated Parmesan
Salt and pepper
1
Preheat oven: 400°F. Line a baking sheet with foil and place a wire rack on top (best for crisping).
2
Prepare chicken: Pat chicken dry. Slice each breast horizontally to create a pocket (do not cut all the way through). Season inside and outside with salt, pepper, and optional garlic powder.
3
Stuff: Place 1 slice ham and 1 slice Swiss inside each pocket (optional: spread a thin layer of Dijon inside first). Close the chicken. Secure with toothpicks if needed.
4
Set up breading station: Put flour in one bowl. In a second bowl, whisk eggs with 1 tbsp water. In a third bowl, mix panko with optional Parmesan, paprika, and herbs.
5
Bread: Dredge each chicken breast in flour (shake off excess), dip in egg, then press firmly into panko mixture to coat well.
6
Bake: Place on the rack. Lightly spray with cooking spray (or drizzle/brush with melted butter). Bake 25–35 minutes, until golden and the thickest part reaches 165°F.
7
Rest: Remove toothpicks and rest 5–10 minutes before slicing.
8
Optional Sauce
9
Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute.
10
Slowly whisk in milk until smooth. Simmer 2–4 minutes until thickened.
11
Stir in Dijon and optional Parmesan. Season with salt and pepper. Serve over sliced chicken.
Notes
• Prevent cheese leaks: Keep Swiss away from the cut edge; fold ham around cheese like a barrier. • No wire rack? Bake directly on a lined sheet pan, flipping once at ~15 minutes. • Air fryer option: 375°F for ~18–22 minutes (check 165°F internal). • Food safety: Use an instant-read thermometer; do not rely on time alone.
Ingredients
Chicken
4boneless
4ham
4Swiss cheese
1tspkosher salt
½tspblack pepper
1tspgarlic powder
1tbspDijon mustard
Breading
½cupall-purpose flour
2large eggs
1tbspwater
5 ½panko breadcrumbs
½cupgrated Parmesan
1tsppaprika
½tspdried thyme or Italian seasoning
Cooking spray or 2–3 tbsp melted butter
Dijon Cream Sauce
2tbspbutter
2tbspall-purpose flour
5 ½milk
1–2 tbsp Dijon mustard
¼cupgrated Parmesan
Salt and pepper
Directions
1
Preheat oven: 400°F. Line a baking sheet with foil and place a wire rack on top (best for crisping).
2
Prepare chicken: Pat chicken dry. Slice each breast horizontally to create a pocket (do not cut all the way through). Season inside and outside with salt, pepper, and optional garlic powder.
3
Stuff: Place 1 slice ham and 1 slice Swiss inside each pocket (optional: spread a thin layer of Dijon inside first). Close the chicken. Secure with toothpicks if needed.
4
Set up breading station: Put flour in one bowl. In a second bowl, whisk eggs with 1 tbsp water. In a third bowl, mix panko with optional Parmesan, paprika, and herbs.
5
Bread: Dredge each chicken breast in flour (shake off excess), dip in egg, then press firmly into panko mixture to coat well.
6
Bake: Place on the rack. Lightly spray with cooking spray (or drizzle/brush with melted butter). Bake 25–35 minutes, until golden and the thickest part reaches 165°F.
7
Rest: Remove toothpicks and rest 5–10 minutes before slicing.
8
Optional Sauce
9
Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute.
10
Slowly whisk in milk until smooth. Simmer 2–4 minutes until thickened.
11
Stir in Dijon and optional Parmesan. Season with salt and pepper. Serve over sliced chicken.
Notes
• Prevent cheese leaks: Keep Swiss away from the cut edge; fold ham around cheese like a barrier. • No wire rack? Bake directly on a lined sheet pan, flipping once at ~15 minutes. • Air fryer option: 375°F for ~18–22 minutes (check 165°F internal). • Food safety: Use an instant-read thermometer; do not rely on time alone.
