Tender chicken breast stuffed with ham and Swiss, breaded, baked until crisp, and finished with a simple Dijon cream sauce.
Preheat oven: 400°F. Line a baking sheet with foil and place a wire rack on top (best for crisping).
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.
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.
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.
Bread: Dredge each chicken breast in flour (shake off excess), dip in egg, then press firmly into panko mixture to coat well.
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.
Rest: Remove toothpicks and rest 5–10 minutes before slicing.
Optional Sauce
Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute.
Slowly whisk in milk until smooth. Simmer 2–4 minutes until thickened.
Stir in Dijon and optional Parmesan. Season with salt and pepper. Serve over sliced chicken.
• 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.
4 servings