Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides. Lay a slice of chicken jambon and a slice of Swiss cheese on each chicken breast, then roll up tightly and secure with toothpicks.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each chicken roll first in flour, then in egg, and finally in breadcrumbs, ensuring an even coating.
- Heat the olive oil and butter in a large oven-safe skillet over medium heat. Once hot, add the breaded chicken rolls and cook until golden brown on all sides, about 2-3 minutes per side.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- While the chicken is baking, prepare the creamy sauce. In a small saucepan, combine the heavy cream, chicken broth, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
Notes
Chef's Tips:
• For a crispier crust, use panko breadcrumbs.
• Avoid overcooking the chicken to prevent it from drying out.
• Serve with a side of roasted vegetables for a complete meal.
Food Safety:
• Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it's safe to eat.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.