2 large chicken breasts cut in half lengthwise to create 4 thinner pieces
1 tablespoon milk
1/2 cup flour
1 1/4 cups panko bread crumbs
1 teaspoon basil
1 teaspoon oregano
4 slices deli size baby Swiss
4 slices deli style ham
Parmesan Dijon cream sauce
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 1/2 tablespoons dijon mustard
1/2 cup shredded parmesan cheese
Preheat oven to 375 degrees.
Whisk eggs and 1 tablespoon milk in small bowl. Add flour to shallow plate. Combine panko, basil and oregano on separate shallow plate.
Place one piece of Swiss cheese on each piece of chicken. Top with a piece of ham on each piece of Swiss cheese. Roll up chicken breasts starting on shortest end and secure with toothpick.
Dip each rolled chicken stack in egg mixture, then in flour, back in egg mixture and then in the breadcrumbs.
Place on cookie sheet and bake for 25 – 35 minutes or until chicken is no longer pink. Remove and allow to cool for 5 minutes.
Melt butter over medium heat. Whisk in flour and cook for 90 seconds: whisking constantly. Slowly whisk in milk and cook until slightly thickened; about 2 minutes. Turn heat to low and whisk in Dijon mustard and Parmesan cheese. Cook until cheese is melted; whisking constantly.
Slice chicken into rounds, drizzle with cheese sauce and sprinkle with parsley.