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.