Ingredients:

  • 4 large boneless skinless chicken breasts (approx. 200g each)
  • 8 slices thinly sliced deli ham (approx. 160g total)
  • 4 slices Gruyère or Swiss cheese (approx. 100g total)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 cup all-purpose flour (125g) for dredging
  • 2 large eggs, beaten with 1 tbsp water
  • 2 cups panko breadcrumbs (120g)
  • 2 tbsp unsalted butter, melted (30g)
  • 1/2 tsp smoked paprika
  • 2 tbsp unsalted butter (30g) for sauce
  • 2 tbsp all-purpose flour (15g) for sauce
  • 1 cup whole milk (240ml)
  • 1/4 cup dry white wine (60ml)
  • 2 tbsp Dijon mustard (30g)
  • 1/4 cup grated parmesan cheese (25g)

Instructions:

  1. Butterfly the chicken breasts by slicing horizontally, then pound between plastic wrap to a uniform 1/4-inch thickness.
  2. Season the chicken with salt, pepper, and garlic powder. Layer two slices of ham and one slice of cheese onto each breast.
  3. Roll the chicken tightly from the narrow end and wrap in plastic wrap. Chill for 20 minutes to set the shape.
  4. Prepare the double-dredge: coat each roll in flour, then dip in the egg wash, and finally press into the panko breadcrumbs mixed with smoked paprika.
  5. Place rolls on a wire rack over a baking sheet. Drizzle with 2 tbsp melted butter and bake at 400°F (200°C) for 25 minutes until the internal temperature reaches 165°F.
  6. While chicken bakes, melt 2 tbsp butter in a saucepan, whisk in 2 tbsp flour for 1 minute, then slowly whisk in milk and wine. Simmer until thickened, then stir in Dijon and parmesan.