Ingredients

• Panko breadcrumbs - 1/2 cup for Super Easy or 1 cup for Quick Dredge
• Oil spray
• 2 small chicken breasts, around 6-7oz/180-210g each
• Salt and pepper
• 4 slices swiss cheese (Note 1)
• 4 to 6 slices of ham, about 2.5oz/75g (Note 2)
• 3 tbsp mayonnaise
• 1 1/2 tbsp Dijon mustard

DIJON CREAM SAUCE (MAKES 1 CUP)

• 1 1/2 tbsp butter
• 1 1/2 tbsp flour
• 1 1/4 cups milk (Note 3)
• 2 tbsp Dijon mustard
• 3 tbsp parmesan cheese, finely grated

Instructions

• Preheat oven to 200C/390F (standard) or 180C/350F (fan).

• Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.

• Cut a pocket into each chicken breast.

• Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.

• Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).

• Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.

• Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.

DIJON CREAM SAUCE

• Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.

• Add half the milk and whisk until the flour mixture is blended in.

• Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.

• Remove from heat,  add salt and pepper to taste. Serve with chicken.