Ingredients

Breadcrumbs

• ½ cup panko breadcrumbs
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried parsley
• ½ tsp garlic powder
• ¼ tsp paprika
• Oil spray

Chicken

• 2 small chicken breasts (6-7 oz each)
• Salt and pepper
• 4 slices Swiss cheese
• 4 slices ham

Breading

• ½ cup all-purpose flour
• 2 eggs

Morehouse Mornay Sauce

• 1 tbsp butter
• 1 tbsp flour
• ¾ cup milk
• ½ cup shredded Swiss cheese
• ¼ cup shredded Gruyère cheese
• 1 tbsp Morehouse Yellow Mustard
• Salt and pepper to taste

Instructions

1. Prepare the Breadcrumbs

• Preheat oven to 390°F (standard) or 350°F (fan).
• In a shallow bowl, mix panko breadcrumbs, salt, black pepper, dried parsley, garlic powder, and paprika. Set aside.

2. Prepare the Chicken

• Butterfly each chicken breast by slicing it horizontally, stopping just before cutting all the way through.
• Place a piece of plastic wrap over the butterflied chicken and gently pound it with a rolling pin or meat mallet until about ¼-inch thick.
• Season both sides with salt and pepper.

3. Fill & Roll

• Lay 2 slices of ham and 2 slices of Swiss cheese inside each chicken breast.
• Fold the chicken closed, tucking the edges in as best as possible. Secure with toothpicks if needed.

4. Bread the Chicken

• Set up three shallow bowls:
  • Bowl 1: Flour
  • Bowl 2: Whisked eggs
  • Bowl 3: Seasoned breadcrumbs
• Dredge each stuffed chicken breast in flour, then dip in whisked eggs, and finally coat with breadcrumb mixture. Press breadcrumbs on to fully adhere.
• Place on a lightly greased baking sheet and spray the tops with oil spray for extra crispiness.

5. Bake

• Bake for 25-30 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F.

6. Make the Morehouse Mornay Sauce

• While the chicken bakes, melt butter in a small saucepan over medium heat.
• Whisk in flour and cook for 1 minute until lightly golden.
• Slowly whisk in milk and continue stirring until the mixture thickens (about 2-3 minutes).
• Remove from heat and stir in Swiss cheese, Gruyère cheese, and Morehouse Mustard. Season with salt and pepper. Whisk until smooth.

7. Serve

• Remove toothpicks from the chicken, if used.
• Serve with Morehouse Mornay Sauce drizzled on top.