Ingredients:
4 chicken breasts, boneless and skinless
4 slices of ham
4 slices of Swiss cheese
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1/2 cup white wine
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 350°F (175°C).
Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness.
Season the chicken breasts with salt and pepper.
Place a slice of ham and a slice of Swiss cheese on each chicken breast. Roll up tightly and secure with toothpicks.
Dredge each chicken roll in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Brown the chicken rolls on all sides.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
Remove the chicken from the skillet and keep warm. Discard the toothpicks.
In the same skillet, add white wine and chicken broth. Bring to a boil, scraping up any browned bits from the bottom of the skillet.
Reduce heat and stir in heavy cream and Dijon mustard. Simmer until the sauce thickens.
Serve the chicken rolls topped with the creamy sauce and garnish with fresh parsley.