Ingredients
4 chicken breasts, boneless and skinless
4 slices of ham
4 slices of Swiss cheese
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
Salt, to taste
Black pepper, to taste
1 tbsp Dijon mustard
2 tbsp butter
2 tbsp vegetable oil
Directions
1. Preheat your oven to 375°F (190°C).
2. Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet.
3. Season both sides of each chicken breast with salt and black pepper.
4. Spread a thin layer of Dijon mustard on one side of each chicken breast.
5. Place a slice of ham and a slice of Swiss cheese on top of the mustard-coated side of each chicken breast.
6. Roll up each chicken breast tightly, securing with toothpicks if necessary.
7. Place the flour in a shallow dish. In a separate dish, beat the eggs. Place the breadcrumbs in a third dish.
8. Dredge each rolled chicken breast first in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Press the breadcrumbs onto the chicken to ensure they stick.
9. In a large ovenproof skillet, melt the butter with the vegetable oil over medium heat.
10. Once the butter and oil are hot, add the breaded chicken rolls and cook until golden brown on all sides, about 4-5 minutes per side.
11. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted.
12. Remove the chicken from the oven and let it rest for a few minutes before slicing and serving.