Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • ½ cup (65g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (60g) Panko breadcrumbs
  • 1 tsp (2g) paprika
  • 1 tsp (6g) salt
  • 2 tsp (4g) black pepper
  • 2 tbsp (30ml) vegetable oil
  • 4 slices (approx. 4 oz / 115g) smoked turkey
  • 4 slices (approx. 4 oz / 115g) Swiss cheese
  • 2 tbsp (30g) unsalted butter
  • 1 small shallot, minced
  • 1 tbsp (8g) all-purpose flour
  • ¾ cup (180ml) low-sodium chicken stock
  • ½ cup (120ml) heavy cream
  • 2 tbsp (30g) Dijon mustard

Instructions:

  1. Place each of the 4 chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound the meat to a consistent thickness of 1/4 inch. Season both sides of each breast with 1/4 tsp salt and 1/2 tsp black pepper.
  2. Lay one slice of smoked turkey and one slice of Swiss cheese on each pounded chicken breast. Roll the chicken tightly around the filling. Place the rolls in the refrigerator and chill for 15 minutes to help them hold their shape.
  3. Set up three shallow bowls: one with 1/2 cup all-purpose flour mixed with 1 tsp paprika, one with 2 beaten eggs, and one with 1 cup Panko breadcrumbs. Dredge each roll in the seasoned flour, dip in the beaten eggs, and coat thoroughly in Panko, pressing firmly to ensure the crumbs adhere.
  4. Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Sear the rolls for 3-4 minutes per side until a chestnut brown crust forms. Transfer the skillet to a preheated oven at 375°F (190°C) for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
  5. While the chicken rests, melt 2 tbsp unsalted butter in a saucepan over medium heat. Sauté the minced shallot until translucent, then whisk in 1 tbsp all-purpose flour for 1 minute. Slowly pour in 3/4 cup chicken stock and 1/2 cup heavy cream, whisking constantly. Stir in 2 tbsp Dijon mustard and simmer until the sauce thickens into a velvety glaze.