Step 1

Preheat oven to 350°F.

Step 2

Lay chicken breasts between plastic wrap or in a plastic bag and pound until thin, about 1/2" thick. If large breasts, slice horizontally to make cutlets.

Step 3

In a bowl whisk together the mustard, maple syrup and white pepper and brush half of the mixture on each breast. Place a slice of ham and cheese on each chicken breast. Start at the narrowest end of the pounded chicken breast and then roll up. Secure with a toothpicks.

Step 4

Brush each chicken roll with remaining maple mustard sauce. Roll in Panko bread crumbs, press the crumbs on chicken to adhere.

Step 5

Transfer the chicken rolls to a greased baking dish. Drizzle some more olive oil over each chicken roll. To keep moist, add 1/4 cup of chicken stock or a dry white wine in the baking dish to cook with chicken. Cover with foil.

Step 6

Bake for 15 minutes in the middle of the oven. For a browned top I remove foil and continue to cook uncovered for another 5 minutes to brown the crumbs. Chicken is cook when internal temperature reaches 165°F.

Step 7

Serve immediately with any pan drippings poured over and on a bed of sautéed spinach or other vegetables.