In a bowl, mix together the panko bread crumbs, parmesan cheese, and Italian seasonings. In a separate bowl, add the eggs and beat them together.
Lay a piece of plastic wrap on a flat surface and place a chicken breast fillet on top. Lay another piece of plastic wrap on top to cover it. Pound the chicken using a meat tenderizer or rolling pin until it is around 1/4 inch in thickness. Repeat this step with each chicken breast.
Remove the top layer of plastic, and onto each chicken breast, add a slice of ham and a slice of Swiss cheese, and roll each one up, using the outer layer of plastic to help them keep the shape.
Unwrap each rolled up chicken breast and dip each one in the egg, followed by the panko and parmesan mix.
Lightly grease a baking sheet and place the chicken breasts on top. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165F.
While the chicken is cooking, prepare the sauce. In a small saucepan, add the butter and place over medium heat. Whisk in the flour, then slowly add the heavy cream. Bring everything to a simmer, then add the mustard, salt, and pepper. While stirring regularly, let the sauce simmer until it has thickened.
Once the chicken is cooked, slice it up and drizzle the sauce on top.
Notes
MAKE AHEAD: You can pound, stuff, and bread the chicken up to 1 day in advance. Keep the chicken covered in the fridge overnight. The next day, set it out at room temperature for about 10 minutes before baking as instructed. TO STORE: Let the leftovers cool completely, then store them in an airtight container in the refrigerator for 3 to 4 days.TO FREEZE: This recipe freezes best before baking, making it an excellent make-ahead meal. First, prep the chicken up until it’s coated in panko. Freeze it in a freezer-safe container or wrapped individually in plastic for 2 to 3 months. Thaw overnight in the fridge before baking. REHEATING: Reheat the leftover chicken in the oven or air fryer at 350°F until warmed through.