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Export 12 ingredients for grocery delivery
Step 1
Preheat oven to 375 degrees farenheit. Coat either a 9x13 casserole dish or a foil lined cookie sheet with nonstick spray and set aside.
Step 2
Combine dredge ingredients in a medium sized bowl. Whisk well with fork until thick. Set aside.
Step 3
Combine coating ingredients, stir to combine and set aside.
Step 4
Filet chicken breasts in half, creating 4 breast fielts. Place chicken between 2 layers of plastic wrap and pound with meat tenderizer (or rolling pin if you don't have one).
Step 5
Place swiss cheese and ham onto breast filets, and roll tightly. Coat rolled chicken breast/ham/cheese in dredge, and then in panko, then place seamside down onto casserole dish/cookie sheet. Bake for 25-30 minutes, or until a meat thermometer reads 165 degrees internally at the thickest point of the chicken.
Step 6
In a small or medium sauce pan, melt butter. on medium heat. Add flour, creating a roux. Once mixture is a light golden brown, add chicken stock, dijon, heavy cream and whisk, reducing heat to low. Once thickened, sesaon to taste. Spoon over chicken as desired.
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