Step 1

Preheat the oven to 375°F. Salt and pepper both sides of all the chicken breasts. Smear a teaspoon of dijon mustard over each chicken breast.

Step 2

Add two ham halves to each chicken breast (so each chicken breast is getting 1 whole slice of ham). Add about 1 oz. of gruyere cheese on top of each breast.

Step 3

Roll the chicken breasts as tight as you can. Use a few toothpicks to pin each chicken breast closed.

Step 4

Mix the breadcrumbs with the onion powder and garlic powder in a shallow bowl. In a separate bowl, whisk the egg. Dip the chicken breasts in the egg first, then the bread crumbs. Cover the entire surface of the chicken breasts in bread crumbs.

Step 5

Place the rolled chicken breasts onto a baking sheet fitted with a sheet of parchment paper or a silicone mat. Bake the chicken for 25 to 30 minutes, until the chicken is no longer pink.

Step 6

To create the cream sauce, melt the butter in a small saucepan. Once melted, add the flour, then stir to combine. Stream in the half n half and mix to combine. Add the dijon and again mix all together. Once the sauce is thicken and coats the back of a wooden spoon, add a pinch of salt and pepper.

Step 7

Pour the dijon cream sauce over the baked chicken. Serve immediately.