- Panko breadcrumbs – 1/2 cup (I use Gluten Free)
- 2 small chicken breasts, around 6-7oz/180-210g each
- 4 slices Swiss cheese
- 4 to 6 slices of ham, about 2.5oz/75g
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
Dijon Cream Sauce (makes 1 cup)
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour (I use Gluten Free flour)
- 1 1/4 cups milk
- 2 tbsp Dijon mustard
- 3 tbsp Parmesan cheese, finely grated
- Salt and pepper
Preheat oven to 350F.
Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
Cut a pocket into each chicken breast, as per the photo below.
Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with toothpicks.
Sprinkle with salt and pepper.
Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
Bake for 25 to 30 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon Cream Sauce.
Dijon Cream Sauce
Melt butter over medium heat in a small saucepan. Add flour and cook for 1 1/2 minutes.
Add half the milk and whisk until the flour mixture is blended in.
Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
Remove from heat, stir through thyme leaves and add salt and pepper to taste. Serve with chicken.
Modified by Audra from this recipe on Recipe Tin Eats