Ingredients
Equipment
Method
- If your chicken breasts are particularly thick, you may want to pound them slightly to an even thickness (about 1/2 inch). This ensures even cooking. You can do this by placing them between two pieces of plastic wrap and gently pounding with a meat mallet or the flat side of a heavy pan.4 boneless, skinless chicken breasts
- Lay a chicken breast flat. Place two slices of Swiss cheese and one slice of black forest ham on one half of the chicken breast, leaving a small border around the edges.4 boneless, skinless chicken breasts, 8 slices Swiss cheese, 4 slices black forest ham
- Carefully fold the other half of the chicken breast over the filling, creating a pocket. You can secure the edges with toothpicks if needed to prevent the filling from leaking out during cooking.4 boneless, skinless chicken breasts
- Prepare three shallow dishes. In the first, place the all-purpose flour seasoned with salt, pepper, garlic powder, and paprika. In the second, whisk the eggs with milk or water. In the third, pour the panko breadcrumbs.1 cup all-purpose flour, 2 large eggs, 1.5 cups panko breadcrumbs, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon garlic powder, 0.25 teaspoon paprika
- Dredge each stuffed chicken breast first in the seasoned flour, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, coat it thoroughly with the panko breadcrumbs, pressing gently to ensure they adhere well.4 boneless, skinless chicken breasts, 1 cup all-purpose flour, 2 large eggs, 1.5 cups panko breadcrumbs
- Heat the butter and olive oil in a large oven-safe skillet over medium-high heat. Once the butter is melted and slightly foamy, carefully place the breaded chicken breasts into the hot skillet. Sear for about 3-4 minutes per side, until golden brown and crispy.4 tablespoons unsalted butter, 2 tablespoons olive oil, 4 boneless, skinless chicken breasts
- Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).4 boneless, skinless chicken breasts
- In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour to create a roux, cooking for about 1 minute until lightly golden. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring the sauce to a simmer, then cook for 5-7 minutes, stirring occasionally, until it thickens. Stir in the Dijon mustard, and season with salt and white pepper to taste. A pinch of nutmeg can add an extra layer of flavor if desired.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1.5 cups milk, 0.5 teaspoon Dijon mustard, to taste salt, to taste white pepper, pinch nutmeg
- Once the chicken is cooked through, remove it from the oven. Allow it to rest for a few minutes before drizzling generously with the warm creamy sauce. Remove any toothpicks before serving.4 boneless, skinless chicken breasts, 2 tablespoons unsalted butter
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes.
