Ingredients:

  • 4 large boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
  • 8 thin slices smoked deli ham (approx. 150g)
  • 4 slices Swiss cheese for stuffing (approx. 112g)
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1.5 cups panko breadcrumbs (90g)
  • 0.5 cup all-purpose flour for breading (60g)
  • 2 large eggs, beaten
  • 1 tbsp water
  • 2 tbsp unsalted butter, melted (for panko)
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp unsalted butter for sauce (28g)
  • 2 tbsp all-purpose flour for sauce (15g)
  • 1.5 cups whole milk (355ml)
  • 1 cup shredded Swiss cheese for sauce (100g)
  • 1 tsp Dijon mustard
  • 1/4 tsp ground nutmeg

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet, pound the meat starting from the center and moving outward. Cook until an even 1/4 inch thickness is achieved. This prevents the edges from overcooking while the center stays raw. Season both sides with 1 tsp salt and 1/2 tsp pepper.
  2. Lay two slices of ham and one slice of Swiss cheese on each flattened breast. Roll the chicken tightly, starting from the small end. Secure with toothpicks if the roll feels loose.
  3. Set up three shallow bowls: one with 0.5 cup flour, garlic powder, and paprika; one with the beaten eggs and 1 tbsp water; and one with 1.5 cups panko mixed with 2 tbsp melted butter. Dredge each chicken roll in flour, then egg, then panko. Press the crumbs firmly into the meat until fully coated.
  4. Place the bundles on the prepared wire rack. Bake at 400°F (200°C) for 25 minutes. Bake until the crust is deep golden and the internal temperature hits 165°F.
  5. In a small saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1 minute. Cook until the mixture smells slightly nutty but doesn't brown. Slowly pour in 1.5 cups milk, whisking constantly to prevent lumps. Once thickened, remove from heat and stir in 1 cup shredded Swiss, 1 tsp Dijon, and 1/4 tsp nutmeg.