3boneless skinless chicken breasts (about 1.5 to 2 pounds), butterflied and pounded to ~¼ inch thickness
salt and pepper to taste
4ouncessliced Swiss cheese
Preheat oven to 425°F. In a small bowl, mix together panko and olive oil until panko bread crumbs are coated. Set aside. Spray baking sheet with nonstick cooking spray and place chicken (butterflied open) on sheet. Season both sides of chicken with salt and pepper.
Spread ham slices (I cut mine in half to fit) over one half of each chicken breast. Layer cheese slices on top of ham slices.
Fold chicken over the ham and cheese. Brush the top of each chicken breast with about ½ teaspoon Dijon mustard. Cover with panko bread crumb/olive oil mixture.
Bake for 20 minutes or until cooked through. Internal temp with an instant read thermometer should be at least 165°F.
These are large servings. If desired, after baking, cut each breast in half to serve 6.