5 Boneless, Skinless Chicken Breasts (sliced in half long way)
5 Pieces Deli Sliced Ham, cut in half
5 Pieces Swiss Cheese, Sliced in half
Salt and Pepper for dusting
2 Eggs, beaten
3/4 C Seasoning Bread Crumbs
2 T Butter
2 T Flour
1 C Milk
1 T Dijon Mustard
1 tsp. Worcestershire Sauce
1 tsp. Dried Thyme
1/3 C Parmesan Cheese
Salt and Pepper to taste
-Dust inside of chicken halves with salt and pepper, place one piece ham and cheese inside chicken. Roll up jelly roll style. Do this for each piece.
-Place in egg wash, coat in bread crumb.
-Place on greased baking sheet seem side down. Spray pam or other cooking spray (I used olive oil) over entire pan.
-Bake 400 degrees for 10 minutes, reduced temperature to 350 degrees for 22 minutes. Remove from oven, cover in foil and allow to rest 10 minutes.
-Over medium low heat, melt butter, whisk in butter creating Roux. Whisk in milk, ensure roux is dissolved.
-Whisk in all other ingredients until well blended. Allow to simmer until cheese is melted and well blended.
Serve over cooked chicken.