3boneless skinless chicken breasts, butterflied and pounded to ~¼ inch thickness(about 1.5 to 2 pounds)
¼teaspoonsalt
4ouncessliced ham
4ouncessliced Swiss cheese
1 ½teaspoonsDijon mustard
Instructions
Preheat oven to 425°F. Spray a rimmed baking pan with nonstick cooking spray or line with parchment paper.
In a small bowl, mix together panko, garlic powder, and ¼ teaspoon pepper. Add olive oil to panko mixture, mixing until bread crumbs are coated. Set aside.
Open butterflied chicken so it is lying flat. Season with salt and ¼ teaspoon pepper.
Arrange ham slices over one half of each chicken breast. Layer cheese slices on top of ham slices.
Fold chicken over the ham and cheese, tucking in any stray ham or cheese. Place chicken on baking pan, sides not touching.
Smear the top of each chicken breast with about ½ teaspoon Dijon mustard each. Cover with panko mixture. Pat to adhere.
Bake for 30-35 minutes or until chicken is cooked through and breading is light golden brown. Internal temp with an instant read thermometer should be at least 165°F.
Cut each breast in half crosswise to serve.
Video
Notes
If you'd like to serve your chicken with a sauce, see chicken cordon bleu kabobs for a delicious sauce recipe.