2 The Best Dressed Chicken breasts, deboned Salt, pepper and garlic and herb seasoning 2 slices ham 2 slices cheese (Swiss or sharp cheddar) 4 tbsp melted butter 2 cups seasoned Panko breadcrumbs ½ cup mayonnaise 2 tsp yellow mustard
Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and even strips (be careful not to pound so hard that the meat tears).
Season the chicken with salt, pepper and garlic and herb seasoning.
Top each piece of chicken with a slice of ham and a slice of cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.
Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30 minutes or up to one day in advance.
Pre-heat oven to 400°F. Remove chicken from fridge and unwrap. Add breadcrumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish. Dip the chicken bundles in melted butter, and then into the seasoned Panko breadcrumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a baking sheet/dish/pan lined with aluminum foil and lightly greased with cooking spray/oil.
Bake on the center oven rack for about 30 minutes, or until chicken is cooked through.
Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste.
Add the sauce on the top of the baked chicken breasts.