Ingredients:

  • 4 boneless skinless chicken breasts (approx. 170g each)
  • 4 slices deli-style smoked ham
  • 4 slices Gruyère or Swiss cheese (approx. 25g per slice)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1.5 cups Panko breadcrumbs
  • 2 tbsp extra virgin olive oil
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp smoked paprika

Instructions:

  1. Place each chicken breast between two sheets of plastic wrap. Using the flat side of a meat mallet, pound the chicken starting from the center outward until it is an even 1/4-inch thickness.
  2. Season both sides of the flattened chicken breasts with salt, pepper, and garlic powder.
  3. Place one slice of ham and one slice of cheese on each breast, leaving a 1/2-inch border. Fold the sides in slightly and roll the chicken tightly into a log.
  4. Wrap each chicken roll tightly in plastic wrap and place in the freezer for 10 minutes until firm to the touch.
  5. In a pan, toss Panko breadcrumbs with olive oil over medium heat until mahogany-colored and toasted. Set aside in a shallow bowl.
  6. Prepare the dredging station: one bowl with flour, one bowl with eggs beaten with 1 tbsp water, and the third with the toasted Panko.
  7. Unwrap the chilled chicken. Coat each roll in flour (shaking off excess), dip in the egg wash, and then roll in the toasted Panko, pressing to adhere.
  8. Place chicken on a wire rack set over a baking sheet. Bake for 20 minutes or until golden and crackling. Ensure the internal temperature reaches 165°F (74°C).
  9. While chicken bakes, combine heavy cream, Dijon mustard, Parmesan cheese, and smoked paprika in a small saucepan. Simmer over medium-low heat until the sauce thickens and coats the back of a spoon.
  10. Spoon the velvety Dijon sauce over the chicken bundles and serve immediately.