- 2/3 cup panko crumbs
- 1 TBS unsalted melted butter
- 2 oz. Gruyere or Swiss cheese cut into 2.5 X 1.5 sticks
- 4 thin slices deli hamÂ
- 2 large thin chicken breasts
- 4 tsp Dijon mustard
- 1 large egg lightly beaten
- Preheat oven to 400 degrees with rack in upper middle.Â
Toss panko with melted butter, season to taste, in a shallow baking dish. Bake until golden brown, 5-7 minutes stirring halfway through. Let cool completely.
Roll up each piece of cheese in ham, tucking in sides. Smear mustard on each chicken breast. Place ham roll on top and roll tightly. Place toothpicks at either end to secure. Place seam side down in baking dish.
Brush tops of chicken rolls with egg and dip into panko mixture pressing gently to adhere. Place crumb side down in baking dish. Bake until thermometer placed in breast part registers 160 degrees, about 30 minutes, rotating pan halfway through. Remove toothpicks before serving.
